Recipes

Roasted Cobia in Blood Orange Broth

Cobia is one of the best-tasting fish in the ocean. The cobia’s firm white meat goes well in just about any preparation, but this dish is a bit different. Served with a tasty blood orange and carrot broth, this dish is almost as colorful as it is delicious.

INGREDIENTS

For the Fish:

  • 4 Cobia Fillets, Seasoned
  • 4 Ounces Olive Oil
  • 1 Clove Chopped Garlic
  • 1 Tbsp. Seasoning Salt

For the Broth:

  • 1 Tbsp. Extra Virgin Olive Oil
  • ½ Tbsp. Chopped Garlic
  • 1 Large Shallot, Chopped
  • ½ Cup Chicken Broth
  • 1 Cup Carrot Juice
  • 1 Pinch Chinese Five Spice Powder
  • 2 Sprigs Fresh Thyme
  • Kosher Salt & Fresh Black pepper
  • 1 Tbsp. Fresh Grated Ginger
  • 1½ Cup Blood Orange Juice
  • 1 Mango, Peeled, Meat Removed & Chopped
  • 1 Tbsp. Cornstarch mixed with Water (you won’t need all of this)

DIRECTIONS

Season the fish with salt and pepper, cover and hold in the refrigerator.

The first step for the blood orange and carrot broth is to begin to simmer the juice from the blood orange and reduce it down by 50 percent. While that is simmering, start with the next step.

In a sauté pan, cook the olive oil, garlic, shallots and thyme until they soften. Add the carrot juice, chicken broth, grated ginger, Chinese five spice powder and reduce this down, also by 50 percent. Strain the carrot juice mix into the pan with your reduced blood orange juice.

Add the chopped mango and simmer another 10 minutes. Using a hand blender, puree all of the mango in the broth. Check the consistency and flavor of the broth.

At this point, you may want to season it with some Kosher salt and fresh-ground black pepper. Once you have the flavor to your liking, bring the liquid to a simmer and add half a teaspoon of the cornstarch-and-water slurry to slightly thicken the sauce. You can add a bit more of the cornstarch mixture until the broth is as thick as you want, but you do not want a thick, chunky broth. You only want to add enough cornstarch to give the sauce some body.

When the broth is close to being done, you will need to heat up a saute pan for the fish. Add some olive oil and sear the cobia fillets over medium heat. Turn the fillet over every four minutes and finish in a 350-degree oven until fully cooked. Serve the fish over risotto or rice and ladle the broth on top of the fillet.

Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at...