Chargrilled Cobia with Mushroom and Arugula Salad

How to prepare Cobia with Mushroom and Arugula Salad

Difficulty Level:     

Yield: 2 Servings

Ingredients:

2 Fillets of Cobia 6 oz. each

1/4 cup Orange Juice

3 Tbsp. Lemon Juice

1/2 Lemon Lemon Zest

3 Tbsp. Dijon Mustard

2 Tbsp. Shallot Minced

2 Tbsp. Honey

1/2 cup Olive Oil

2 cups Roasted Wild Mushroom

2 Tbsp. & 1 Tsp Extra Virgin Olive Oil

2 cups Baby Arugula

12 each Roasted Grape Tomatoes

1/4 cup Sautéed Shallots

Kosher Salt & Black Pepper to taste

How to prepare the Fish  

1. Turn chargrill on the highest temperature setting and preheat an oven to 425 F degrees.
2. Season all sides of Cobia with Salt & Pepper and spray the top side of Cobia with oil spray (Pam or your choice)
3. Place Fillets on the chargrill sprayed side down and cook for 2-3 minutes.
4. Rotate the Cobia 45 degrees in order to make an X mark pattern and let it cook for additional 2-3 minutes.
5. Remove Cobia from the grill and repeat the procedure with unmarked side.
6. Remove Cobia Fillets from the grill once again and place in a baking sheet.
7. Bake at 425 F degrees for approximately 5-6 minutes or until internal temperature is 140F in the thickest part of the fish. 

How to prepare Citrus Vinaigrette 

1. Place Orange Juice, Lemon Juice, Lemon Zest, Dijon Mustard, Shallots, Honey, Olive Oils in a blender.
2. Blend on high speed till well combined.
3. Set a side.

How to prepare Arugula Salad  

1. Cut mixed Mushrooms into 1 inch squares.
2. Toss two tablespoon Extra Virgin Olive Oil and season with Salt & Pepper.
3. Roast with Tomatoes on the same sheet pan in the oven at 500 F until Mushrooms are golden brown, approximately 4-6 minutes.
4. Once ready set aside to chill.
5. Cut Shallots into 1/8 inch rings.
6. Heat a sauté pan over high heat and add 1 Tsp. Extra Virgin Olive Oil.
7. Sauté Shallots until golden brown and set aside.

How to assemble the dish 

1. Place Arugula, Mushrooms, Tomatoes, Shallots and 1/4 cup of dressing in a bowl and mix until evenly incorporated.
2. Split the salad evenly between two plates placing in the center of each plate mounded high. Lean Cobia on each salad.
3. Drizzle an additional 1/4 cup of Citrus Vinaigrette on each plate under and on top of the Cobia.