Cobia with Carrot Ginger Puree – Recipes for Club + Resort Chef
Cobia fillets marinated in cilantro, cumin, and olive oil, served atop a carrot ginger puree with charred veggies, mandarin oranges, and microgreens. Yield: 2 servings.
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Cooking tools:
- Stand mixer
- Saute pan
- Pot
- Oven
- Stove
- Refrigerator
- Whisk
- Mixing bowl
- Colander
- Fork
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Plate
- Spoon
Ingredients
- cobia fillets
- fresh cilantro
- cumin
- coriander
- olive oil
- salt
- pepper
- jumbo carrots
- fresh ginger
- sweet potato
- honey
- orange juice
- charred seasonal vegetables
- mandarin range segments
- local mincro greens
- charred halved tomatoes
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