Cured Cobia with Toasted Pine Nut Relish Recipe

Name: Cured Cobia with Toasted Pine Nut Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fillet fresh cobia, skin removed; 2 cups salt; 1 cup sugar; Zest and juice of 3 lemons, plus more juice for drizzling; Zest and juice of 3 limes; Zest and juice of 3 oranges; 1/2 cup pine nuts; 1/2 cup golden raisins; 1/4 cup capers; Extra-virgin olive oil, plus more for drizzling; Grated bottarga (dried silver mullet roe), for garnish, optional; Salt and freshly ground pepper, optional

Servings: persons

1 large fillet fresh cobia, skin removed
2 cups salt
1 cup sugar
Zest and juice of 3 lemons, plus more juice for drizzling
Zest and juice of 3 limes
Zest and juice of 3 oranges
1/2 cup pine nuts
1/2 cup golden raisins
1/4 cup capers
Extra-virgin olive oil, plus more for drizzling
Grated bottarga (dried silver mullet roe), for garnish, optional
Salt and freshly ground pepper, optional

1
For the cured cobia: Mix together the salt, sugar, and zests and juice of the lemons, limes and oranges.
2
Completely submerge the cobia in the cure and chill in the refrigerator for at least 45 minutes.
3
For the pine nut relish: Dry toast the nuts in a medium saute pan over medium heat for 4 to 6 minutes, just to release some of the flavor.
4
Do not burn.
5
Mix together the toasted pine nuts, raisins, capers and just enough olive oil to coat.
6
For assembly: Remove the cobia from the cure, cut out the blood-line (if applicable) and discard.
7
Cut the fish into thin slices and arrange layered on a serving dish.
8
Drizzle with some olive oil and lemon juice.
9
Arrange the relish on top.
10
Garnish with bottarga, if using, or sprinkle with some salt and pepper.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large fillet fresh cobia, skin removed, 2 cups salt, 1 cup sugar, Zest and juice of 3 lemons, plus more juice for drizzling, and more.

Yes, Cured Cobia with Toasted Pine Nut Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cured Cobia with Toasted Pine Nut Relish

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