This recipe will take some time to make but is well worth the effort for feeding a large group of people. Cobia are large fish which average 25 pounds and yield very thick fillets of firm white meat. For the best results, remove the blood-line or any dark meat before rinsing and cooking.

Pan-Seared Fresh  Cobia

Yield 12 ea

Ingredients:

12 ea 3 oz Belize Cobia Medallions, rinse with cold fresh water and patted dry with paper towel.

Marinade:
1 cup olive oil
4 tbsp red pepper flakes (2 tbsp for less heat)
1/4 cup fennel fronds
2 ea lemons, zested
Salt and pepper, as needed

Garnish:

Cilantro leaves, stems removed and parsley.

Directions:

1) Steep the olive oil and the red pepper flakes. Strain off.
2) Season the cobia.
3) Coat the cobia with the lemon zest and fennel fronds.
4) Drizzle chili oil over the cobia. Coat the fish with the marinade,
Place in a container, wrap with plastic and place in refrigerator
for 30 minutes.
5) Heat a sauté pan over medium high heat.
6) Lightly coat bottom of pan with olive oil.
7) Place cobia in the pan and cook for 3 minutes, turn fish and cook
another 3 minutes, you may turn a third time and cook additional
2–3 minutes. The filet will have a slight crust to the flesh.

Crisp Paella Cakes

Yield 12 ea

Ingredients:

2 oz whole butter
½ cup chorizo diced ¼ inch
4 ea shallots, finely chopped
2 ea garlic cloves, finely chopped
2 ea red pepper, finely chopped
2 cups Arborio rice
1 quart chicken stock
2 tbsp chopped oregano
4 teaspoons saffron
4 teaspoons chopped chives
24 ea mussels, chopped
1 lb fine lobster meat, diced ¼ inch
3 oz olive oil
Salt and pepper to taste

Directions:

1) Melt the butter in heavy bottom pan.
2) Render the chorizo. Add the shallots, garlic, red pepper and cook
until translucent.
3) Add the rice and cook for three minutes. Add the stock, oregano,
saffron and chives. Bring to a simmer until the rice is cooked
through, about 20 minutes.
4) Add the mussels, lobster, salt and pepper. Mix to combine.
5) Place in molds and chill in refrigerator for one hour.
6) Pan fry as needed.

Olive Tapenade

Yield 1/4 cup

Ingredients:

1/2 cup Empeltre olives, pitted
1 ea anchovy filet
1 ea garlic clove, peeled
2 oz olive oil
Salt and pepper to taste

Directions:

1) Puree the olives with the anchovy and garlic.
2) Stream in the olive oil.
3) Adjust seasoning.

Herb Oil

Yield 1/4 cup

Ingredients:

2 oz cup olive oil
1/4 cup parsley stems removed and blanched
1/4 cup chives, blanched
1/4 cup chervil, blanched
1/4 cup, tarragon stems removed, blanched
Salt and pepper to taste

Directions:

1) Blanch all the herbs in salted water. Drain off water, ring out
excess water.
2) Place in blender.
3) Add the olive oil. Puree until smooth.
4) Adjust seasoning.