GRILLED COBIA LOIN - CHEF BRAD KILGORE
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
- Mix Spices
- Season the Cobia portion evenly with the fine sea salt
- Crust evenly with the peppercorn mix
- Gently drizzle grapeseed oil on the cobia portion and place onto a hot grill
- Cook on one side until charred but not burnt
- 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
- 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.
- 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
- Deglaze with the sherry vinegar and lime juice with the heat turned off on the burner, stir well.
- Add the remaining ingredients from the Smokey Mushroom Vinaigrette and let cool
To Plate:
- Slice the Grilled Cobia Portion in 3/4” slices
- Drizzle the Smokey Mushroom Vinaigrette over the slices
- Sprinkle with the toasted sesame seeds and chives
Garnishes/Finishes:
Toasted White Sesame Seeds
Minced Chives