- Dinner
- 50 m
- Advanced
Let’s get grilling! This may look like a complicated recipe, but the tomato jam can be made ahead of time and keeps for a week refrigerated. Leaving you to simply fire up the grill on the day and to rustle up the pea and jalapeño puree. Serve with barbecued new potatoes or a sweet corn fritter.
Ingredients
- 4 x 4oz Open Blue Cobia portions
- 2 tablespoons olive oil for searing
Tomato jam
- 4 tomatoes, ripe, coarsely pureed
- 1 shallot, sliced thinly
- 2 cloves garlic, sliced thinly
- 1 tbsp mustard seeds
- 2 tbsp honey
- 1 lime, juiced
- 2 large basil leaves, torn in to pieces
- 1 sprig tarragon
- ¼ cup sugar
- 2 tsp red pepper flakes
- ½ cup olive oil
- salt to taste
Jalapeno parsley puree
- 3 jalapenos diced, seeded
- 1 cup fresh parsley, destalked
Instructions / directions
Let’s get grilling! This may look like a complicated recipe, but the tomato jam can be made ahead of time and keeps for a week refrigerated. Leaving you to simply fire up the grill on the day and to rustle up the pea and jalapeño puree. Serve with barbecued new potatoes or a sweet corn fritter.
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To make tomato jam, place all ingredients in a non-stick pan and simmer for 30-35 minutes stirring constantly until thick. Set aside.
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To make the Jalapeno Parsley Puree, blend all ingredients and puree until smooth. Keep warm.
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Season cobia with salt and pepper. Heat olive oil in a pan over medium high hear. sear seasoned cobia portions on both sides for 5-7 minutes until fish is fully cooked & flaky.
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To serve, place cobia portion on top of 2 tablespoons of Jalapeño parsley puree and top with a generous dollop of tomato jam. Serve with barbecued new potatoes or a sweetcorn fritter.
This recipe is brought to you by Open Blue
At Open Blue, we have a clear vision: to feed current and future generations in harmony with the ocean