Monday, October 3, 2011

Line Caught Cobia with Purple Kale, Potato-Onion Puree and Sherry Brown Butter

This is the entree for the three part Cobia dinner. This turned out the best of the three dishes in my opinion and it really highlighted to meaty texture of the Cobia. This takes 45 minutes, feeds 4 and costs about $20.

Pan Seared Cobia
4 5oz pieces of fresh Cobia (or other white fish)
2 oz olive oil
2 oz butter
salt and white pepper

Preheat the oven to 350. Start a medium nonstick saute pan on medium heat and let it get very hot. Add butter and oil. Season fish with salt and white pepper and place in the pan two pieces at a time. Let cook for 5 minutes on each side or until golden. Place on a baking rack and place in the oven for 7 to 10 minutes. Remove and serve.

Organic Potato-Onion Puree
4 small organic yukon gold potatoes, medium diced
1 medium organic vidallia onion, medium diced
5-6 cloves of organic garlic, halved
2 tablespoons butter
2 tablespoons cream
2 tablespoon of olive oil
1 tablespoon cream cheese

Put the potatoes, onions and garlic in cold water in a medium pot. Start on medium high heat and bring to a boil. Reduce heat to medium and let cook until potatoes are fork tender. Strain the water off and place in a large food processor or blender. Add butter, oil, cream, cream cheese, and salt & white pepper. Puree until smooth. Add more olive oil as necessary to get a smooth velvety texture.

Organic Purple Kale
2 bunches organic purple kale, chopped
1/4 vidallia onion, diced
3 cloves of garlic, diced
2 tablespoons olive oil
2 tablespoons butter
salt and white pepper

In a large saute pan add olive oil and butter and turn to medium. Add onions and garlic and cook 3-4 minutes or until translucent. Add kale and mix well. Let cook 15 minutes adding more olive oil as necessary.

Sherry Brown Butter
3 tablespoons of unsalted butter (you can use salted)
1 tablespoon sherry vinegar

Small a small sautee pan on medium low. Add butter and cook for 5 minutes or until the butter starts to brown slightly. Add sherry vinegar and remove from heat. Whisk vigorously. Add salt and pepper to taste.

Buon appetito!! Thanks again to Casey, Harout and Danette for the great fishing trip and amazing dinner.

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