Mediterranean Seared Cobia
Photography by John Haigwood, Haigwood Studios
Recipe by Russell Sleight, Executive Chef, Westin Peachtree Plaza
Yield: 4 servings
3 cups Israeli couscous
1 quart plus 1/2 cup chicken stock, divided
4 long-stemmed artichokes, boiled until tender
4 7-ounce fillets fresh cobia or halibut
kosher salt and black pepper to taste
2 cups olive oil, divided
1/2 small red pepper, diced
2 green tomatoes, diced
1/2 cup chopped kalamata olives
1 tablespoon chopped garlic
1 cup white wine
2 tablespoons chopped fresh parsley, divided
2 tablespoons butter
Boil couscous in 1 quart chicken stock until cooked al dente (like pasta); drain well. Remove outer leaves and furry choke from each artichoke, careful that the heart remains attached to the stem.
Preheat oven to 350 degrees. Season fish fillets with kosher salt and black pepper to taste. Sear fish in hot sauté pan with 1/2 cup olive oil. Finish fish in oven for 6 to 8 minutes, depending on thickness of fish.
Meanwhile, heat 1 cup olive oil and sauté red pepper, green tomatoes, olives, and garlic. Add white wine, 1/2 cup chicken stock, cooked couscous, and 1 tablespoon chopped parsley. Season to taste with kosher salt and black pepper; remove from heat and stir in butter.
Sauté artichokes standing upright in 1 tablespoon olive oil; season with salt and pepper.
To serve, place couscous mixture in the center of each plate, place fish directly on top of the couscous, lean artichoke against fillet with stem at 6 o’clock, and garnish with remaining chopped parsley.
The Sun Dial Restaurant, Bar & View
The Westin Peachtree Plaza
210 Peachtree Street N.W.