• Grilled Cobia with Coconut-Rum Sauce

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Grilled Cobia with Coconut-Rum Sauce

By Andrew Zimmern

Grilled Cobia with Coconut-Rum Sauce


Ingredients

Grilled Cobia

  • 4 portions cobia filets, 6-7 ounces each
  • 3 tbsp olive oil
  • 1/2 cup lime juice
  • 1 serrano pepper, microplaned
  • 3 cloves garlic, microplaned

Rum Glaze

  • 1 cup canned unsweetened natural coconut milk
  • 2 star anise buds
  • 1 small stick of cinnamon
  • ¼ cup soy sauce
  • ½ cup Flor de Cana aged rum
  • ½ tbsp crushed black peppercorns
  • ¼ cup Coco-Lopez

Coconut Rice

  • 2 cups Basmati rice
  • 1 cup shredded unsweetened coconut
  • 2 tsp salt
  • 2 tsp sugar
  • 6 tbsp raisins
  • 6 tbsp crushed pistachios
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 cardamom pods
  • 6 tbsp butter
  • 3 cups milk
  • 1 cup water

Instructions

Grilled Cobia

Combine the oil, lime juice, chile and garlic. Then, marinate the fish in this mixture for several hours, refrigerated. Remove from refrigerator 30 minutes before cooking.

Grill over high heat for a few minutes on each side… you want the cobia to char without overcooking. This only takes 10 minutes for every inch of thickness. With an inch-thick filet, I like to go 4 minutes per side and then let the fish rest…Season with salt and serve.

Rum Glaze

Bring to a simmer in a small saucepan and cook at the barest possible simmer for about 45 minutes, stirring occasionally. The sauce should just be able to coat the back of a spoon when hot. Cool and season with lime juice and salt. Serve warm.

Coconut Rice

Mix the rice coconut, salt, sugar, raisins, pistachio, bay, cinnamon and cardamom. Saute for 5 minutes over medium heat in a large pot in the butter

Add the liquids, bring to high heat and bring the mixture to a boil. Lower the heat. Cover and cook for 20 minutes over extremely low heat. Remove pot from heat and let stand for 20 minutes

Fluff, season and serve.

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