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Grilled Cobia with Spring Vegetables & Quinoa Salad

Grilled Cobia with Spring Vegetables & Quinoa Salad
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Fish Fillets
cobia fillets (4 oz.), skinned 6 lb. 24 each
salt - to taste
white pepper - to taste
coriander - 6 Tbsp.
fennel seed - 6 Tbsp.
ground cardamom - 3 pods
black mustard seed - 1/2 cup + 1 Tbsp.
yellow mustard seed - 1/2 cup + 1 Tbsp.
orange zest - 6 Tbsp.
GREY POUPON Country Dijon Mustard 6 oz. 3/4 cup
grapeseed oil 3 fl oz 1/2 cup
Rhubarb-Mustard Jam
white grape juice 18 fl oz 2 cups
orange juice 12 fl oz 1-1/2 cups
honey 4.5 oz. 6 Tbsp.
bay leaf - 6 each
fresh thyme leaves - 1 Tbsp.
rhubarb, small dice 1.5 lb. 1-1/2 qt.
GREY POUPON Country Dijon Mustard 6 oz. 3/4 cup
salt - to taste
ground white pepper - to taste
Spring Vegetables & Quinoa Salad
fiddlehead ferns 1 lb. + 2 oz. 72 each
GREY POUPON Classic Dijon Mustard 3 oz. 6 Tbsp.
grapeseed oil 3 oz. 6 Tbsp.
salt - to taste
white pepper - to taste
spring onions, quartered 1 lb. + 2 oz. 36 each
morel mushrooms, grilled 12 oz. 1-1/2 qt.
field greens 12 1-1/2 qt.
fresh thyme leaves - 1 Tbsp.
GREY POUPON Classic Dijon Mustard 3 oz. 6 Tbsp.
black quinoa, cooked, drained 1.75 lb. 1-1/2 qt.

Directions

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.

K:61638v01:129789
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