Tangerine Dream Cobia

Farm raised Cobia or Kampachi eat like 'budd-a' thanks to generous amounts of healthy fish fats. They are also very clean fish that are responsibly raised - forget about the O-Toro (bluefin tuna) - these fish are a great alternative!

4 Cobia or Kampachi fillets, 6-8 oz each
pinches of fine sea salt
Rub With Love – Tokyo Rub
1 cup fresh tangerine or orange juice
1.5 TBS fresh tangerine or orange zest
Canola oil for frying
4 TBS butter

Have your butcher skin and cut fresh Cobia, Kampachi or Hamachi fillets into serving size pieces. Rinse and pat dry. Sprinkle with pinches of fine sea salt and then cover lightly (or heavily) with Tom Douglas’s Tokyo Rub. Place fillets in a Ziploc bag. Combine fresh juice and zest, pour over seasoned fillets and marinate for at least 10, but not more than 60 minutes.

Heat a heavy 12-inch skillet over medium high heat; add a drizzle or mist of oil. Drain fillets for a few seconds and carefully add to heated pan – sear fillets skin-side up until fillet is 30% done, and then turn fillets over and add tangerine juice. Stir regularly and remove fish when it is 3/4 done. Continue to reduce sauce, and finish with a pat of butter off the heat. Serve over fillets.

If you'd like more delicious recipes and wine pairings, join my website.