Ingredients
- 6 (5-ounce) portions lemonfish fillets (Cobia), or any firm-fleshed fish that is good for grilling
- Salt and freshly ground black pepper
- Sweet Corn Salad, recipe follows
- Herb Roasted Tomatoes, recipe follows
- Eggplant Caviar, recipe follows
Directions
Season each piece of the fish with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a grill to high and grill the fish to the desired degree of doneness. Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, then top with the grilled fish. Garnish each portion of fish with 4 slices of the Herb Roasted Tomatoes and 2 tablespoons of the Eggplant Caviar.
Serve immediately.
Sweet Corn Salad:
- 2 teaspoons extra virgin olive oil
- 6 ears sweet corn, grilled with husk on, kernels cut off the cob
- 1/2 cup finely diced sweet onion
- 1/2 cup peeled and finely diced tomatoes
- 1 tablespoon chopped cilantro leaves
- 1 teaspoon Steen's cane syrup
- 2 tablespoons lime juice
- 1/4 teaspoon salt
Heat a large nonstick skillet over a medium-high flame. Add the oil, corn and onions, and saute for 1 minute. Add the remaining ingredients and toss to combine. Allow to cool. Serve at room temperature or slightly chilled.
Herb Roasted Tomatoes:
- 2 pounds ripe Roma tomatoes, sliced into 1/4-inch slices crosswise
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preheat the oven to 275 degrees F.
Combine all ingredients in a large bowl and toss to thoroughly coat. Place in a single layer on a wire rack placed on top of a baking sheet and bake until moist-dried, about 2 hours.
Let cool completely then store in airtight containers.
Eggplant Caviar:
- 1 eggplant, sliced
- 1 tablespoon plus 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil
- 1/2 teaspoon black pepper
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon minced capers
- 1/2 teaspoon finely chopped rinsed anchovies, optional
- 2 tablespoons chopped parsley leaves
In a colander, toss the eggplant slices with 1 tablespoon of the salt, then cover with a small plate and weight; set aside to drain for 30 minutes. Rinse eggplant slices briefly under cool running water and pat dry. Preheat a grill or grill pan to medium-high. Brush eggplant slices on both sides with some of the oil and grill until tender, about 3 minutes per side. Repeat with remaining slices and set aside to cool. Once cooled, cut the eggplant slices into small dice and transfer to a mixing bowl. Add remaining ingredients (including any remaining olive oil), stir to combine, and season, to taste, with remaining salt (if necessary) and pepper.
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By dproctor_7150350
Tampa, FL
on June 30, 2010
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Having grown up in Florida I am more than familiar with the cobia. I've caught many of them the organic way -- with a fishing pole. These fish are bruisers and hooking one on rod and reel is an invitation to having your arms ripped out of the sockets. Nevertheless they remain one of the best tasting fish in the sea. Emeril's recipe is a good one and I've made it; the recipe just doesn't focus on the fish itself. There are too many things landing on one plate and the flavor of the fish gets lost in the shuffle. Cobia can be VERY difficult to find in the local fish markets and,when you CAN find it, very expensive. This recipe actually works better if you follow it to the letter when preparing the cobia and the corn salad... but stop there. Grill the cobia, cube it, stuff it into a taco shell and cover with the corn salad. The tomatoes and eggplant are indeed excellent but they distract from the dish and become annoying.
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