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. Th en 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.
Grilled Cobia
- Four 5-ounce cobia fillets
- salt
- pepper
- olive oil
Steamed Clams
- 3 large shallots, sliced
- 2 sprigs tarragon
- 2 sprigs thyme
- 1 garlic clove, sliced
- 2 pounds clams
- 2 cups white wine
- 1 Tbsp. lemon juice
Vinaigrette
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- 2 Tbsp. lemon juice
- 2 Tbsp. lime juice
- 2 tsp. minced shallot
- Fresh basil, chopped
- 1⁄4 cup olive oil
- Reserved picked clams, cooled
- Cooled cooking liquid
Steamed Clams
- Cook shallots, tarragon, thyme and garlic in olive oil for 3 minutes, until translucent, add wine and clams, and cook until clams open.
- Strain contents and reserve liquid.
- Remove clams from shells.
- Reserve 3 or 4 clams in the shell for presentation.
Vinaigrette
- Add the picked clams back to the liquid and whisk in all ingredients. Season to taste.
Grilled Cobia
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- Make sure grill is hot, season fish with salt and pepper, brush grill grate with olive oil, and place fish on grill. Cook halfway through, then turn until done.
- Plate cobia and spoon clam vinaigrette over the top.
- Serve with shaved asparagus, lemon juice and Parmesan, and garnish with 3 or 4 reserved clams in shells.
