Just in time for the fall cobia migration, this dish combines cobia fillets with salsa verde and squash prepared two ways—pickled and as skordalia—providing the acidity that brings out the flavor in the fish and the sweetness that complements it.
Recipe – Grilled Cobia
Pickled Squash
* 1 kabocha squash
* 1 cup rice wine vinegar
* 1⁄4 cup sugar
* 1⁄4 cup salt
* 1⁄4 cup water
* 2 Tbsp. black peppercorns
1. Slice squash thin, preferably on a mandoline.
2. Mix all other ingredients in a pan and boil the solution.
3. Pour the solution over the sliced squash, then chill.
Salsa Verde
* 1⁄8 lb. chives
* 1⁄8 lb. parsley
* 1⁄8 lb. basil
* 2 shallots
* 2 garlic cloves
* 2 lemons (zest and juice only)
* 2 cups extra-virgin olive oil
* Chile pepper flakes, to taste
1. Chop garlic, shallots and herbs.
2. Combine all ingredients.
Grilled Cobia
* 4 cobia fillets, 6 ounces each
* Salt and pepper, to taste
* Sesame seeds (for plating)
1. Place fillets on a hot grill and cover with a pan.
2. Cook 4 to 5 minutes, then flip fillets and grill them 2 to 3 more minutes.
Note: Cook 10 to 12 minutes if fillets are grilled uncovered.
Assembly
1. Spread a couple of spoonfuls of skordalia (pureed squash) on the plate.
2. Place cobia fillets over the skordalia, then drizzle salsa verde over the fish and some around it.
3. Spread 3 or 4 slices of pickled squash over the fillets, then sprinkle some sesame seeds on top to finish.
