Cobia Tournedos with Caper and Black Olive Tapenade
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- Tapenade:
- 10-15 pitted black olives *
- 2 Tbsp. (30 mL) capers
- Garnish:
- 4 red peppers
- Sufficient quantity, olive oil *
- 4 cobia fillets
- 2 fennel bulbs
- 1 generous pinch fleur de sel
- Freshly ground pepper to taste
- 4 caper berries
Preparation
Tapenade
Drain the olives and capers completely.
Reduce them to a fine paste in a blender.
Garnish
Peppers . Before cooking the fish, place the peppers whole on a rimmed baking sheet.
Pour over a thin stream of olive oil and bake at 400ºF (200ºC) until completely cooked (about 20 minutes).
Let cool on a clean cloth, then carefully remove the skin, core, seeds and membranes.
Pour some olive oil over the cleaned roasted peppers and set aside at room temperature.
Cobia Tournedos
Shape each cobia fillet into a tournedos. Heat some oil in a frying pan.
Sear the fish over high heat, 3 minutes per side. Let cool.
Spread the tapenade on the fish and finish cooking in the oven at 400ºF (200ºC) for 10 to 15 minutes, or cook on a barbecue directly on the grill.
Fennel
Slice the raw fennel finely. Season with olive oil, fleur de sel and pepper.
Suggestion
PresentationLay each cobia tournedos on a bed of fennel and top with some fennel shavings. Drizzle a thin stream of olive oil all over.
Separate the roasted red peppers into rings using a knife or cookie cutter. Shape each pepper into a flower and use a caper berry as the centre. Serve.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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- Tapenade
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Tapenade
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