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Ingredients
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Cobia and Marinade
Coconut-Cashew Milk Dressing
Aromatic & Garnish
Method
Cobia and Marinade
Prepare and slice the fish
Pat the cobia fillet dry with paper towels. Using a very sharp knife, trim any remaining connective tissue and cut the fillet into 1/4-inch thick slices (sashimi-style) or 1/2-inch dice, depending on plating preference. Arrange slices in a single layer on a chilled platter.
Season and lightly cure
In a small bowl combine the lime juice, sea salt, sugar and black pepper. Stir until salt and sugar dissolve. Spoon the lime mixture evenly over the sliced cobia, ensuring each piece is lightly coated. Let the fish sit at cool room temperature (or in the refrigerator) for 8–12 minutes to allow mild acid 'cooking' without making the texture firm; do not exceed 20 minutes for best raw texture.
Coconut-Cashew Milk Dressing
Soften cashews
Place the cashews in a small bowl and cover with the warm water. Let sit 5–10 minutes to soften; drain and discard soaking water.
Blend the dressing
In a blender or small food processor combine the chilled coconut milk, softened cashews, rice vinegar, salt, honey (or agave), and neutral oil. Blend on high until completely smooth and slightly thickened, about 30–60 seconds. Taste and adjust seasoning: add more salt or a touch more vinegar for brightness. If too thick, add 1 tsp warm water at a time to reach a pourable sauce (target: thin cream consistency). Chill briefly if needed.
Aromatic & Garnish
Prepare herbs and aromatics
Stack the mint leaves, roll tightly (chiffonade) and slice thinly. If using cilantro, chop leaves coarsely. Very thinly slice the shallot and separate into rings. Lightly toast the cashew pieces in a dry skillet over medium heat, stirring, until golden and fragrant (1–2 minutes); cool.
Assemble and finish
When the fish has finished curing, gently pat any excess lime liquid away with paper towel (do not rinse). Spoon or lightly drizzle about 1–2 tsp of the coconut-cashew milk dressing over each portion of cobia. Scatter mint chiffonade, cilantro (if using), and shallot rings over the fish. Add toasted cashew pieces and microgreens around or atop the fish. Finish with a light grating of lime zest, a small pinch of fleur de sel, and a delicate drizzle of extra-virgin olive oil. Serve immediately.