COBIA W/ THAI GRAPEFRUIT - CHEF BRAD KILGORE
Crudo of Cobia Loin, Thai Grapefruit Vinaigrette, Basil Oil, Basil Leaf
Thai Grapefruit Vinaigrette
½ cup Sliced Lemongrass Stalk
½ cup Peeled and Sliced Ginger
2 ea Cloves of Garlic
2 ea Shallots
2 tbsp Palm Sugar or Brown Sugar
1 ea Jalapeno no Seeds
½ cup White Soy Sauce
½ cup Fish Sauce
½ cup Lime Juice
1.5 cups Grapefruit Juice
½ cup Lemon Juice
1 tsp Xantham Gum
- Place all ingredients in a food processor and blend for 1 minute
- Allow all the ingredients to marinate for as long as overnight
- Strain through a fine sieve
Basil Oil
2 cups Basil (stuffed into the measuring cup)
1 cup Grapeseed Oil
- Blanch the basil leaves for 20 seconds and shock in cold ice water
- Strain out the basil and squeeze all excess liquid out of the blanched basil
- Chiffonade the basil and add to a blender
- Blend the basil with grapeseed oil until smooth but not warmed up
- Strain through a coffee filter or cheese cloth
Finishes/Garnishes:
Cobia Belly Portion Sliced Sashimi Style
Grapefruit Segments
Maldon Sea Salt
Puffed Rice
Basil Leaves
