Cured Cobia with Toasted Pine Nut Relish

Name: Cured Cobia with Toasted Pine Nut Relish
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters capers; 1 large fillet fresh cobia, skinless; 118 milliliters golden raisins; 3 Zest and juice of lemons, plus more juice for drizzling; 3 Zest and juice of limes; 3 Zest and juice of oranges; 2 servings Extra-virgin olive oil, plus more for drizzling; 118 milliliters pine nuts; 473 milliliters salt; 2 servings Salt and freshly ground pepper, optional; 237 milliliters sugar; 2 servings Grated bottarga (dried silver mullet roe), for garnish, optional

Cured Cobia with Toasted Pine Nut Relish might be just the side dish you are searching for. This recipe makes 2 servings with 914 calories, 7g of protein, and 38g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up juice of lime, juice of lemon, cobia, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Mix together the salt, sugar, and zests and juice of the lemons, limes and oranges. Completely submerge the cobia in the cure and chill in the refrigerator for at least 45 minutes.

Ingredients you will need

Orange

Lemon

Juice

Lime

Sugar

Salt

For the pine nut relish: Dry toast the nuts in a medium saute pan over medium heat for 4 to 6 minutes, just to release some of the flavor. Do not burn.

Ingredients you will need

Pine Nuts