Strawberry Cobia Salad

by Chef

While making one of my many pilgrimages to the Sweet Home Farm cheese shop in Elberta, Ala., I finally stopped at the giant strawberry that I use as a landmark.Turns out the big strawberry is a true sign of what was growing at BJ Farms — giant strawberries, sweet and delicious. It occurred to me to use them in a salad with SweetHome Farm blue cheese and the excellent cobia that were running off the beach.The great thing about this dish is that most of the major ingredients are fresh and local — except the bacon, of course, which, as everyone knows, comes from hog heaven.


  • 2 6-ounce cobia fillets
  • 6 strips applewood-smoked bacon
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1 pint strawberries from BJ Farms, sliced
  • ¼ cup white wine
  • 2 bunches fresh spinach
  • 4 ounces Sweet Home Farm blue cheese
  • ¼ cup toasted pecans
  • Salt and pepper to taste

1 bottle Gloria Ferrar Blanc de Noir


Open a bottle of Gloria Ferrar Blanc de Noir sparkling wine to start off this springlunch preparation. Preheat your oven to 350 degrees. Fry bacon in grandma’s skillet tillcrisp and set aside. Toss in shallots, garlic and pepper flakes. Sauté on medium high for2 minutes while you chop the bacon into 1-inch pieces; add strawberries, wine and bacon. Reduce for 4 minutes. Pour mixture into a bowl for a minute while you season the cobiafillets with salt and pepper and place them in the skillet. Cover fish with strawberry mix and shove all that into the oven for 20 minutes. Arrange fillets on a plate with fresh spinach andcrumbled blue cheese, garnish with nuts, pour more of the bubbly for yourself and your partner and sit down to a divine down-home meal.
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