Pan-Seared Cobia with Asparagus Puree December 14 2016 Posted in
- (6) 6 oz. Cobia filets, skin on, bones removed
- 2 bunches of asparagus, bottom 2” removed, then rough chopped
- 1/2 bunch of asparagus, reserved for garnish
- 3 tablespoons olive oil
- 1/4 cup shallots, peeled and julienned
- 2/4 cup chicken stock
- 1 tablespoon lemon juice
- 2 tablespoons butter
For the asparagus puree, sauté the shallots in olive oil and butter over medium heat for about 3 minutes. Add the chopped asparagus and turn heat up to high, stirring frequently for about 2 minutes, before adding the chicken stock. Bring the whole pot to a simmer for about 4 minutes, then transfer the contents to a high speed blender and puree immediately.
To cook the Cobia, pat the surface of the fish dry with a paper towel and season both sides of the fish with kosher salt. Set a large skillet over medium heat and add about 2 tablespoons of cooking oil. Once the oil in the pan just begins to start smoking, carefully add the fish to the pan skin side down and do not touch it for about 45 seconds. Firmly press the fish down into the pan (only once) with a metal spatula so that the skin maintains contact with the pan. Flip the fish over after about 4-5 minutes and cook on the flesh side for an additional 2 minutes. Remove fish from the pan and allow it to rest for 1 minute on a paper towel.
To serve, adjust seasoning of the asparagus puree with salt and lemon juice as desired and spoon the puree into the center of 6 plates. Squeeze some fresh lemon juice over each filet and serve atop the puree. You may garnish the fish with a few slices of raw asparagus by shaving a few stalks with a vegetable peeler.