Marlin Moon Grille: Potato-Crusted Cobia with Garlic White Wine Sauce Recipe


Yields 4 servings

Ingredients:
4  6-8 oz. cobia filets (or any other firm flesh fish)
1 bag shredded potatoes (from the dairy section of the grocery store)
2 T. Creole or whole grain mustard
1/2 cup white wine
Juice of 2 oranges, 1 lime, and 1 lemon
2 cloves of garlic, chopped
1 shallot, chopped
1 lb. cubed cold butter
Fresh tarragon, chopped
Tupelo honey, salt and pepper to taste

Sauce Preparation:
1. Place the citrus juices, wine, shallots and garlic in a saucepan set on high heat and reduce by one-quarter.
2. Remove from heat, whisk in cold
butter.
3. Mix until creamy, then add tarragon. Add salt and pepper to taste. If too tart, add honey.

Fish Preparation:
1. Salt and pepper the cobia filets liberally. Place on a greased baking sheet and brush each piece with the mustard.
2. Top each filet with shredded potatoes. Salt and pepper the potatoes and spray with oil.
3. Bake at 400°F until golden brown (if properly cooked, the filet shouldn’t spring back when pressed).

Serve:
Place fish on a warm plate and spoon over sauce. Serve with roasted asparagus.



Type: Authentic Recipe
Photo By: Marlin Moon Grille/ Jacksonville Magazine
Recipe Author: Marlin Moon Grille
Restaurant: Marlin Moon Grille, Jacksonville Beach, FL, USA
Source: http://www.jacksonvillemag.com/gone-fishin/