COBIA AUGACHILE - CHEF BRI VAN SCOTTER
7 tomatillos, husked and rough chopped
1/2 cup fresh lime juice
2 cloves garlic
1 cup cilantro, packed
2 jalapeno, rough chopped
1 serrano chili, rough chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon avocado oil
1 tablespoon unsalted butter
1-pound Ocean Blue Cobia fillets
Thin sliced cucumbers
Thin sliced red onion
Thin sliced jalapeno
- In the bowl of a blender add the tomatillos, lime juice, garlic, cilantro, jalapeno, serrano, salt and pepper. Blend on high until smooth, then set aside and reserve.
- In a large cast iron pan set over medium-high heat add the avocado oil and butter. While the butter is melting, season the cobia with a dash of kosher salt. Once the pan is hot and the butter is melted add the cobia fillets to the pan. Cook on each side for about 3 minutes or until cooked through.
- To serve add a serving of the aguachile mixture to a bowl, place a cobia fillet in the middle, then garnish with cucumbers, micro greens, red onion, cilantro and more jalapeno if desired.