Ingredient:
4 6-8 oz. cobia filets (or any other firm flesh fish)
1 bag shredded potatoes (from the dairy section of the grocery store)
2 T. Creole or whole grain mustard
½ c. white wine
Juice of 2 oranges, 1 lime, and 1 lemon
2 cloves of garlic, chopped
1 shallot, chopped
1 lb. cubed cold butter
Fresh tarragon, chopped
Tupelo honey, salt and pepper to taste
Potato-Crusted Cobia With Garlic White-Wine Sauce
Sauce Preparation:
1. Place the citrus juices, wine, shallots and garlic in a saucepan set on high heat and reduce by one-quarter.
2. Remove from heat, whisk in cold butter.
3. Mix until creamy, then add tarragon. Add salt and pepper to taste. If too tart, add honey.
Fish Preparation:
1. Salt and pepper the cobia filets liberally. Place on a greased baking sheet and brush each piece with the mustard.
2. Top each filet with shredded potatoes. Salt and pepper the potatoes and spray with oil.
3. Bake at 400°F until golden brown (if properly cooked, the filet shouldn’t spring back when pressed).
Serve:
Place fish on a warm plate and spoon over sauce. Serve with roasted asparagus.