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COBIA AUGACHILE - CHEF BRI VAN SCOTTER

COBIA AUGACHILE - CHEF BRI VAN SCOTTER

Cobia Aguachile

Servings: 4

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

Garnishes

Micro Greens

Thin sliced cucumbers

Thin sliced red onion

Fresh cilantro

Thin sliced jalapeno

Directions

  1. 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.
  2. 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.
  3. 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.

 

categories : CHEF RECIPES