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Grouper
Posts: 1173
  
Location: Tampa Bay |  Cook your catch: Bronzed cobia gorgonzola
By Terry Tomalin, Times Outdoors Editor
In Print: Friday, July 3, 2009
St. Petersburg's Cafe Alma features European cuisine with American flair showcasing fresh fish, pastas, and a wide variety of tapas. The cafe's name is the Spanish word for soul, or "feed the soul" as they say at this downtown restaurant. Cafe Alma chef Scott Vogel loves to cook fresh fish, especially those caught in local waters.
Ingredients:
Two cobia fillets cut 1-inch thick
Bronzing spice (I suggest Paul Prudhomme's Seafood Magic)
1 lemon
¼ cup white wine
Extra virgin olive oil
Directions:
Preheat oven to 450 degrees
Preheat skillet (cast iron preferred)
Lightly season both sides of the cobia fillets
Brush the pan with oil
Place the fillets in the pan and cook for 2 minutes on each side, the fish should have a bronze color.
Squirt the juice of the lemon over the fish then slowly pour the wine into the pan; place the pan into the oven.
Depending on the thickness of the fish, cook approximately 8 minutes. The fish should be slightly pink to white when the fillets are done.
Serves 4
Roasted Pepper Sauce
4 ounces pureed roasted peppers (fresh or jar)
1 cup white wine
2 tbl fresh lemon juice
¼ cup sugar
Two springs of fresh thyme (1/4 tsp dried)
¼ tsp black pepper
1 cup heavy cream
¼ pound butter
Add all the sauce ingredients to a sauce pan except the butter. Reduce on medium heat until the sauce becomes thick. Remove the sauce from the heat and slowly add the butter to the sauce, stir constantly. When the butter has been incorporated cover and set a side.
Note: Keep the sauce on the stove to keep it warm, but not hot.
Topping: Gorgonzola Topping
4 cups baby spinach
2 tsp minced garlic
2 tbl olive oil or butter
¼ tsp ground black pepper
¼ tsp sea salt
2 slices apple wood bacon (cooked)
4 tbl crumbled gorgonzola cheese
While the fish is cooking, preheat a saute pan with the olive oil. Add all the ingredients except the cheese. Saute until the spinach is wilted.
Remove the fish from the oven and place the spinach mixture evenly over each fillet. Place the gorgonzola on each fillet. Return to the oven until the cheese starts to melt. Use the oven broiler for best results. Top with the roasted pepper sauce just before serving.
Serve with warm Orzo Salad.
Orzo Salad:
1 cup orzo
½ cup quartered artichokes
½ toasted pine nuts
1 tbl fresh basil
1 tbl minced garlic
Salt
Pepper
1 tbl extra virgin olive oil
Cook the orzo as instructed on the package. Saute the garlic, artichokes and pine nuts with olive oil. Add the cooked orzo to the pan and continue to saute until all the ingredients are incorporated. Season with salt and pepper and fresh basil.
http://www.tampabay.com/sports/outdoors/article1014784.ece
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Bronzed Cobia Gorgonzola - Terry Tomalin | SPT
