When you think about it, Cobia are a bit of an all-round package. They can be caught a variety of ways. They fight HARD when you hook them, they are prolific up and down the East Coast and they taste delicious.
Sally says it well, their firm white flesh is suited to a variety of recipes.
“Cobia have a touch of oil in their flesh, so they’re really good fish on the BBQ in fact they are great any way you like to prepare fish, but when they are really at their best is as a raw fish dish.”
As with all raw fish dishes, you don’t want to overpower the delicate taste with heavy, accompanying flavours. That’s why something like this pickled watermelon and avocado works well. The freshness and crunch of the watermelon compliment the creamy texture of the avocado, adding just enough tart, savoury and a touch of sweetness to the beautiful cobia slices.
COBIA ‘CRUDO’ WITH PICKLED WATERMELON AND AVOCADO
SERVES 4
-
- 1 CUP APPLE CIDER VINEGAR
- ¼ CUP RAW SUGAR
- 2 SPRIGS THYME
- 250 GR SEEDLESS WATERMEON
- 1 RIPE AVOCADO
- FRESH LIME JUICE
- SALT AND PEPPER
- 6-800 GR FRESH AMBERJACK
- Heat vinegar, sugar, and thyme to dissolve the sugar, then set aside.
- Finely dice watermelon and add to the cooled vinegar.
- Set aside for at least 1 hour. Pickled watermelon will last for a week, gradually changing to a firmer texture and sharper flavour.
- Puree avocado with lime juice and season to taste.
- Remove any bloodline from cobia fillets and thinly slice.
- Smear avocado puree over a serving platter.
- Arrange overlapping slices of fish on avocado.
- Sprinkle with sea salt and pepper.
- Spoon watermelon cubes over fish, allowing some vinegar to dress the fish also.
- Serve immediately.
NB. This is also an excellent recipe for Amberjack, Kingfish, Salmon and any firm oily fish.
