Spiced Local Cobia with Farro, Walnut, Kale & Oyster Mushroom Salad in Date Vinaigrette & Grilled Avocado “Tapenade” from Chef Nick Morfogen from 32 East
(Serves 4)
Spice Mix:
1 T each:
Fennel Seed
Coriander
Cumin
Black Peppercorns
Vinaigrette:
1/2 Each Red Onion (Minced)
2 T Red Wine Vinegar
1 T Orange Blossom Honey
4 Each Dates (Pitted & Chopped)
1 T Fresh Thyme (Finely Chopped)
To Taste Kosher Salt & Fresh Ground Black Pepper
4 T Extra Virgin Olive Oil
Tapenade:
2 Each Avocados (Pitted & Grilled)
1 C Green Olives (Pitted, I use Castelvetrano)
1 Each Garlic Clove (Minced)
1 T Parsley (Chopped)
2 T Extra Virgin Olive Oil
Salad & Fish:
1 1/2 C Farro (Pearled, Cooked Like Pasta & Cooled)
1/4 C Walnuts (Toasted & Chopped)
1/2 lb Kale (Chopped)
3/4 C Oyster Mushroom (Sliced Thin)
4oz Extra Virgin Olive Oil
4 Each (6-8 oz) Cobia Filets
To Taste Salt & Spice Mix
Directions:
Toast spices in a dry sauté pan until fragrant, set aside to cool & grind in a blender or coffee grinder.
Whisk together all ingredients for the vinaigrette & set aside.
For the tapenade, combine all ingredients in a food processor & blend until smooth. Cover it & set aside.
Assemble salad in a stainless steel bowl. Combine farro, walnuts, kale, oyster mushrooms & 3?4 of the vinaigrette. Taste for seasoning & set aside for 20-30 minutes.
Heat olive oil in a cast iron skillet. Season cobia filets with salt & toasted spice mix on both sides. Carefully place fish into pan & cook until done (about 3-4 minutes per side). Remove from pan & keep warm.
Place a large spoonful of tapenade on each of the plates. Place a scoop of the salad onto the tapenade & then the fish filet. Drizzle remaining vinaigrette onto fish & serve.