Seared Cobia Recipe
Ginger-Carrot Riso'o, Kumquat Glaze, Toasted Pecan & Crab Relish, Micro Basil
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Ingredients
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Cobia
Ginger-Carrot Riso'o
Kumquat Glaze
Toasted Pecan & Crab Relish
Garnish
Method
Preparation
- 1
Prepare the Ginger-Carrot Riso'o
In a saucepan, melt butter over medium heat. Add onion and sauté until translucent. Add grated ginger and carrots, cooking for an additional 2 minutes. Stir in Arborio rice and cook, stirring frequently, for 3-4 minutes until the rice is slightly toasted. Gradually add vegetable broth, one cup at a time, stirring constantly and allowing the liquid to absorb before adding more. Cook until the rice is creamy and al dente, about 18-20 minutes. Stir in Parmesan cheese and season with salt and pepper to taste.
- 2
Make the Kumquat Glaze
In a small saucepan, combine kumquats, honey, soy sauce, and rice vinegar. Bring to a simmer and cook for about 10 minutes, until the kumquats soften and the glaze thickens slightly. Remove from heat and set aside.
- 3
- 4
Assembly
- 5
Plate the Dish
On a plate, spoon a generous portion of Ginger-Carrot Riso'o. Place a seared Cobia fillet on top. Drizzle with the kumquat glaze and top with a scoop of the toasted pecan and crab relish. Garnish with micro basil before serving.
