Grilled Cobia with Spring Vegetables & Quinoa Salad

Grilled Cobia with Spring Vegetables & Quinoa Salad
24 servings


Ingredients Weights Measures
Fish Fillets
cobia fillets (4 oz.), skinned - -
salt - -
white pepper - -
coriander - -
fennel seed - -
ground cardamom - -
black mustard seed - -
yellow mustard seed - -
orange zest - -
GREY POUPON Country Dijon Mustard - -
grapeseed oil - -
Rhubarb-Mustard Jam
white grape juice - -
orange juice - -
honey - -
bay leaf - -
fresh thyme leaves - -
rhubarb, small dice - -
GREY POUPON Country Dijon Mustard - -
salt - -
ground white pepper - -
Spring Vegetables & Quinoa Salad
fiddlehead ferns - -
GREY POUPON Classic Dijon Mustard - -
grapeseed oil - -
salt - -
white pepper - -
spring onions, quartered - -
morel mushrooms, grilled - -
field greens - -
fresh thyme leaves - -
GREY POUPON Classic Dijon Mustard - -
black quinoa, cooked, drained - -


FISH Fillets: Season fillets with salt and pepper. Refrigerate on resting rack until needed. Combine coriander, fennel seed, cardamom, mustard seed and orange zest in spice grinder; grind to a coarse consistency. Set aside.

RHUBARB-MUSTARD Jam: Place juices, honey, bay leaves and thyme in saucepan; cook on medium heat until about 1/4 of the liquid remains. Add rhubarb; cook until heated through. Stir in mustard; season with salt and pepper to taste.

SPRING Vegetables & Quinoa Salad: Blanch fiddlehead ferns in boiling salted water just until slightly tender. Remove from heat; shock in ice water until cooled. Set aside to dry. Mix mustard and grapeseed oil; season with salt and pepper. Set aside. Toss onions, mushrooms and blanched fiddleheads with a drizzle of grapeseed oil to coat. Season with salt and pepper.

TOSS grilled vegetables in bowl with greens and thyme; season with salt and pepper. Stir in quinoa. Add mustard mixture; mix lightly.

FOR each serving: Spread 1/2 Tbsp. country Dijon mustard evenly across flesh side of 1 fish fillet; place, mustard side down, on hot oiled grill. Once fish releases from grill grates, rotate 90 degrees to give cross-hatch marks. Repeat on other side. Place fillet on sizzle plate, mustard side up; sprinkle with 1/2 tsp. coriander mixture. Finish cooking in 350ºF standard oven just until cooked to desired doneness.

SPOON 1/2 cup Rhubarb-Mustard Jam across plate. Place about 1/2 cup Spring Vegetables & Quinoa Salad in a line crossing the jam at a slight angle; top with fish fillet.

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