Cobia are big fish. Huge, even. So when your friends turn up with cobia they’ve caught, you’ll need more than one way to fix them. Over on the West Coast, the latest trend is “lacquering” fish. Around here, we call it glazing. So in keeping with the latest food trends, here’s my recipe for lacquered cobia. Seasoned rice goes well with this dish, so I’ve included a recipe.
Cobia Lacquered with Honey & Sweet Chili Sauce
- 4
Ingredients:
The Cobia
4 cobia fillets, 6 ounces each
Salt and pepper
1/4 stick butter, room temperature
1/2-inch deep large pan
Trevor Jones Boots White, ice cold
The Lacquer
1/2 cup honey
1/2 cup sweet chili sauce
(I get mine locally at C & F Asian Supply; orange
marmalade works fine as a substitute)
1 tablespoon soy sauce
2 tablespoons prepared horseradish
Small bowl
Pastry brush or spoon
The Rice
4 cups chicken stock
2 cups basmati rice, rinsed
4 cloves garlic, minced
2 cups scallions, diced
2 tablespoons olive oil
1 teaspoon sesame oil
1/4 lemon, squeezed and
dropped into mix
1 teaspoon white pepper
1 teaspoon salt
Rice cooker
Instructions:
Start out with a glass of Boots White from Trevor Jones of Australia. Preheat your oven to 350 degrees.
Get your rice going in your rice cooker. Throw all the rice ingredients in and turn it on. The rice will be ready about the same time as the fish.
Season fillets with salt and pepper. Smear butter on pan to prevent sticking; place fillets in pan.
Stir the honey, sweet chili, soy sauce and horseradish in a small bowl to make a lacquer. Use a pastry brush or a spoon to coat the tops of the fillets with lacquer.
Pop pan into oven for 15 minutes.
When your rice and fish are done, mound a cup of the seasoned basmati rice in the center of each of four plates, place a fillet on each, get out your fine crystal and pour the remaining wine. Ring the dinner bell for your fishermen friends.