Cobia, Coconut-cashew Milk, Mint Recipe

Prepare and cure

Keep the cobia chilled. Pat the fillet dry with paper towels. Trim any connective tissue and thin edges so slices will be uniform.

Season both sides of the fillet lightly with 1 tsp sea salt. Let sit on a plate in the refrigerator for 8–10 minutes to gently cure and firm the flesh.

After curing, rinse briefly under cold water only if surface feels excessively salty; otherwise wipe dry. Slice the fillet across the grain into 3–4 mm (about 1/8–1/4 in) thin slices for raw service. Arrange slices on a chilled serving plate in a single layer or slightly overlapped.

Drizzle 1 tsp neutral oil over the slices and sprinkle with the 2 tbsp lime juice evenly so each slice gets a light coating. The lime juice will slightly 'cook' the surface—allow 1–2 minutes for flavors to marry before finishing.

Blend milk

Drain the soaked cashews. In a blender combine 3/4 cup full-fat coconut milk, 1/4 cup soaked cashews, 1/4 cup cold water, 1/4 tsp fine sea salt, 1 tsp lime zest, and 1 tsp honey or agave. Blend on high for 45–60 seconds until completely smooth and slightly frothy.

Taste and adjust seasoning—add a pinch more salt or a drop more lime if needed. The consistency should be pourable but slightly viscous; add up to 1–2 tbsp extra water if it is too thick.

Transfer the coconut-cashew milk to a small pitcher and chill briefly (or keep refrigerated) until ready to serve.

Prepare garnish

Wash and dry mint leaves. Reserve a few small whole leaves for garnish. Roughly chiffonade the remaining mint leaves. Peel and thinly slice or small-dice the young cucumber to give a crisp, mild counterpoint. If using jalapeño, thinly slice and remove seeds for less heat.

Scatter the cucumber, jalapeño slices (if using), and chiffonaded mint sparingly over the arranged cobia slices, leaving space so the fish remains visible.

Drizzle 1 tsp extra-virgin olive oil over the plated fish, then spoon or lightly pour 2–3 tbsp of the coconut-cashew milk around/over the cobia in a decorative manner—enough to coat but not drown the slices.

Finish with a few reserved whole mint leaves, a crack of 1/4 tsp freshly cracked black pepper, and an optional scattering of microgreens or cilantro.

Serve immediately while fish is chilled and the coconut-cashew milk is cool. Provide small spoons so diners can combine fish, milk, and garnish in each bite.