Grilled Cobia Loin with Peppercorn Crust, and a Smokey Mushroom Vinaigrette - Serves 2

Peppercorn Crusted Cobia Belly Portion

2 - 4oz Cobia Portions

½ cup Cracked Peppercorns

1 tbsp Garlic Powder

1 tbsp Onion Powder

½ tsp Ground Chili (Cayenne)

2 tbsp Fine Sea Salt

2 tbsp Grapeseed Oil

1. Mix Spices
2. Season the Cobia portion evenly with the fine sea salt
3. Crust evenly with the peppercorn mix
4. Gently drizzle grapeseed oil on the cobia portion and place onto a hot grill
5. Cook on one side until charred but not burnt
6. Turn over for 30 seconds on the other side, you do not need to get any color on this side

Smokey Mushroom Vinaigrette

½ cup Grapeseed Oil

¼ cup Olive Oil (Grassy and Spicy)

⅓ cup Sherry Vinegar

2 tbsp Tamari Soy Sauce

3 tbsp Lime Juice

1 tsp Liquid Smoke

1 tsp Fine Sea Salt

2 tbsp Minced Shallots

1 tbsp Minced Garlic

2 cups Minced Morel Mushrooms

2 tsp Fine Sea Salt

2 tbsp Grapeseed Oil

1. Heat up a saute pan with grapeseed oil and sweat the shallots halfway then add the minced garlic and cook until both have golden brown edges.
2. Ad the minced mushrooms and sea salt and cook on medium heat until all the liquid comes out of the mushrooms and they caramelize in the pan
3. Deglaze with the sherry vinegar and lime juice with the heat turned off on the burner, stir well.
4. Add the remaining ingredients from the Smokey Mushroom Vinaigrette and let cool

To Plate:

1. Slice the Grilled Cobia Portion in 3/4” slices
2. Drizzle the Smokey Mushroom Vinaigrette over the slices
3. Sprinkle with the toasted sesame seeds and chives

Garnishes/Finishes:

Toasted White Sesame Seeds

Minced Chives