Porcini Dusted Cobia* (white Fish) Recipe
Mediterranean Couscous, Romesco, Marinated Grapes, Whipped Feta, Almonds, Poblano Aioli*, fresh GUF Basil
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Porcini Dust
Blend the dried porcini mushrooms into a fine powder using a spice grinder or food processor. Set aside.
- 2
Season and Cook the Cobia
Season the cobia fillets with salt and black pepper. Dust both sides with the porcini powder. Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Cook the cobia for about 4-5 minutes on each side or until golden brown and cooked through. Remove from heat and let rest.
- 3
Prepare the Mediterranean Couscous
Cook the couscous according to package instructions. Fluff with a fork and drizzle with 1 tablespoon of olive oil and season with salt. Set aside.
- 4
Marinate the Grapes
In a bowl, toss the grapes with 1 tablespoon of olive oil, salt, and pepper. Let them marinate while preparing the rest of the dish.
- 5
Make the Poblano Aioli
Roast the poblano pepper over an open flame until charred. Remove the skin, seeds, and stem. Blend the roasted poblano with some olive oil, salt, and pepper until smooth to create the aioli.
- 6
Whip the Feta
In a bowl, whip the feta cheese with a fork until creamy. If desired, add a splash of olive oil to reach a smoother consistency.
- 7
Assemble the Dish
On a plate, spread a layer of romesco sauce. Place the couscous in the center and top with the cobia fillet. Garnish with marinated grapes, whipped feta, sliced almonds, and fresh basil. Drizzle with poblano aioli.
