Grilled Cobia with mashed sweet potato, bean salad and roasted almonds

This fish recipe is one of my favorite. It also with one of my new favorite fishes that I have been introduced to lately. One year ago I didn’t know about Cobia, today it’s one of my absolute favorite fishes. It has a white, flaky texture and is typically not a very oily or high fat fish. It can easily be prepared in many different ways (without getting dry or boring), and I decided to pan fry my Cobia in butter, garlic and thyme this time. I serve it with creamy mashed sweet potatoes and a crispy bean salad.

Ingredients (4 pers.):

  • 1.6 lb fresh Cobia fillets (or other white fish)
  • 1 tbsp olive oil
  • 1 tsp butter
  • 2 garlic cloves
  • 10 fresh thyme branches
  • 1 lemon
  • pinch salt and black pepper
  • 1/2 cup roasted and salted almonds

Mashed sweet potatoes with carrots

  • 4 sweet potatoes
  • 2 carrots
  • 3 tbsp butter
  • pinch of salt

Bean salad with thyme

  • 2 tbsp olive oil
  • 1 bunch sugar beans
  • 12 cherry tomatoes
  • 2 shallots
  • 1 tsp dried thyme
  • pinch of salt

Start preparing the mashed potatoes. Cut the potatoes and carrots in similar size pieces. Boil the peeled potatoes and carrots in a sauce pan until they are tender (approximately 15 minutes). Place them in a food processor and add 1/4 of the hot water from the sauce pan. Add the butter and mix until reaching the perfect texture. Add more water if needed. Flavor with salt.

Prepare the bean salad while the sweet potatoes are boiling. Wash and cut the beans and tomatoes in smaller cuts. Slice the shallots. Heat a skillet and add olive oil, beans, tomatoes and shallots. Heat for approximately 5 minutes and flavor with thyme and salt.

Clean the fish fillets in running water. Use a kitchen towel to dry the sides off. Heat a skillet with olive oil and butter. Cut the garlic cloves in half and place them together with 6 fresh thyme branches. Flavor the fish fillets with salt and black pepper on both sides before placing them in the skillet. Fry the fish on one side for approximately 2 minutes before turn it around. Scoop the butter over the fish while frying. It should get a nice grilled color before turning. Press juice from a half lemon over the fish fillets.

Serve on a plate. Start with the bean salad, add spoons of mashed sweet potatoes and finish with the grilled fish. Decorate with fresh lemon, chopped almonds and fresh thyme.

Smaklig måltid!

fullsizeoutput_43ce

fullsizeoutput_43d1

fullsizeoutput_43d2

3 thoughts on “Grilled Cobia with mashed sweet potato, bean salad and roasted almonds

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s