Grilled Cobia with Spring Vegetables & Quinoa Salad Recipe

Name: Grilled Cobia with Spring Vegetables & Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fish Fillets King Sooper's 1 lb For $7.99 thru 02/09; 24 each cobia fillets (4 oz.), skinned; to taste salt; to taste white pepper; 6 Tbsp. coriander; 6 Tbsp. fennel seed; 3 pods ground cardamom; 1/2 cup black mustard seed; 1/2 cup yellow mustard seed; 6 Tbsp. orange zest; 3/4 cup GREY POUPON Country Dijon Mustard; 1/2 cup grapeseed oil; Rhubarb-Mustard Jam; 2 cups white grape juice; 1-1/2 cups orange juice; 6 Tbsp. honey; 6 each bay leaf; 1 Tbsp. fresh thyme leaves; 1-1/2 qt. rhubarb, small dice; 3/4 cup GREY POUPON Country Dijon Mustard; to taste salt; to taste ground white pepper; Spring Vegetables & Quinoa Salad; 72 each fiddlehead ferns; 6 Tbsp. GREY POUPON Classic Dijon Mustard; 6 Tbsp. grapeseed oil; to taste salt; to taste white pepper; 36 each spring onions, quartered; 1-1/2 qt. morel mushrooms, grilled

Servings: persons

Fish Fillets King Sooper's 1 lb For $7.99 thru 02/09
24 each cobia fillets (4 oz.), skinned
to taste salt
to taste white pepper
6 Tbsp. coriander
6 Tbsp. fennel seed
3 pods ground cardamom
1/2 cup black mustard seed
1/2 cup yellow mustard seed
6 Tbsp. orange zest
3/4 cup GREY POUPON Country Dijon Mustard
1/2 cup grapeseed oil
Rhubarb-Mustard Jam
2 cups white grape juice
1-1/2 cups orange juice
6 Tbsp. honey
6 each bay leaf
1 Tbsp. fresh thyme leaves
1-1/2 qt. rhubarb, small dice
3/4 cup GREY POUPON Country Dijon Mustard
to taste salt
to taste ground white pepper
Spring Vegetables & Quinoa Salad
72 each fiddlehead ferns
6 Tbsp. GREY POUPON Classic Dijon Mustard
6 Tbsp. grapeseed oil
to taste salt
to taste white pepper
36 each spring onions, quartered
1-1/2 qt. morel mushrooms, grilled
1-1/2 qt. field greens
1 Tbsp. fresh thyme leaves
6 Tbsp. GREY POUPON Classic Dijon Mustard
1-1/2 qt. black quinoa, cooked, drained

1
Fish Fillets: Season fillets with salt and pepper.
2
Refrigerate on resting rack until needed.
3
Combine coriander, fennel seed, cardamom, mustard seed and orange zest in spice grinder; grind to a coarse consistency.
4
Set aside.
5
Rhubarb-Mustard Jam: Place juices, honey, bay leaves and thyme in saucepan; cook on medium heat until about 1/4 of the liquid remains.
6
Add rhubarb; cook until heated through.
7
Stir in mustard; season with salt and pepper to taste.
8
Spring Vegetables & Quinoa Salad: Blanch fiddlehead ferns in boiling salted water just until slightly tender.
9
Remove from heat; shock in ice water until cooled.
10
Set aside to dry.
11
Mix mustard and grapeseed oil; season with salt and pepper.
12
Set aside.
13
Toss onions, mushrooms and blanched fiddleheads with a drizzle of grapeseed oil to coat.
14
Season with salt and pepper.
15
Toss grilled vegetables in bowl with greens and thyme; season with salt and pepper.
16
Stir in quinoa.
17
Add mustard mixture; mix lightly.
18
For each serving: Spread 1/2 Tbsp.
19
country Dijon mustard evenly across flesh side of 1 fish fillet; place, mustard side down, on hot oiled grill.
20
Once fish releases from grill grates, rotate 90 degrees to give cross-hatch marks.
21
Repeat on other side.
22
Place fillet on sizzle plate, mustard side up; sprinkle with 1/2 tsp.
23
coriander mixture.
24
Finish cooking in 350 degrees F standard oven just until cooked to desired doneness.
25
Spoon 1/2 cup Rhubarb-Mustard Jam across plate.
26
Place about 1/2 cup Spring Vegetables & Quinoa Salad in a line crossing the jam at a slight angle; top with fish fillet.

693

kcal

Calories

Fat

147

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 34 ingredients. The key ingredients include: Fish Fillets King Sooper's 1 lb For $7.99 thru 02/09, 24 each cobia fillets (4 oz.), skinned, to taste salt, to taste white pepper, and more.

Yes, Grilled Cobia with Spring Vegetables & Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Cobia with Spring Vegetables & Quinoa Salad

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