Grilled Co­bia with Clam Vi­nai­grette P.30


Saltwater Sportsman - - Table Of Contents / Departments - JAMES PETRAKIS

The rich fla­vor of co­bia is nicely com­ple­mented by the sweet­ness of the clam vi­nai­grette. This sim­ple prepa­ra­tion re­lies on the ta­ble qual­ity of the fish. To grill it per­fectly, make sure the grates are hot, and brush both the fil­lets and grill with olive oil be­fore lay­ing the fil­lets on. Then leave them alone to cook. When flip­ping each over, be steady and de­ci­sive. Co­bia holds to­gether well. Es­pe­cially thick fil­lets can be fin­ished in the oven once the grill marks are seared on.

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