Cedar-Plank-Roasted Cobia With Charred Brussels Sprouts

Winter 2015

From executive chef John Miller of Coto de Caza Golf & Racquet Club in Coto de Caza, Calif.

6 small cedar planks
1/2 cup melted butter
1 teaspoon fresh sage leaves, chopped
1/2 cup pure maple syrup
2 tablespoons canola oil
6 center-cut cobia fillets (6 ounces each)
fresh ground black pepper
Charred Brussels Sprouts (recipe follows)

Soak the wood planks in water for at least 4 hours. Remove and pat dry.

In a large saute pan, heat butter until it begins to brown. Add the sage and let cook for 30 seconds. Add maple syrup and stir to combine. Remove from heat and cool.

Preheat broiler to 425 degrees. Rub planks with canola oil. Season cobia fillets with salt and fresh ground black pepper, and place on the planks. Divide the maple-sage butter into two small bowls and brush the top of the fish generously with half of it, reserving the rest.

Place the planks in the broiler 6 inches from the overhead heat source with a cookie sheet below to catch residual glaze. Roast 7 minutes, checking frequently. Remove from the broiler and serve with Charred Brussels Sprouts. Drizzle the reserved maple sage butter on the fish as the final sauce.

Yield: 6 servings


3 tablespoons unsalted butter
1 tablespoon canola oil
2 pints Brussels sprouts, cleaned and cut in half
2 cups vegetable stock
fresh ground black pepper
1/2 lemon, juiced

On high heat in a large nonstick skillet or cast-iron pan, melt butter and oil together and allow the butter to brown slightly. Add the Brussels sprouts and saute until golden brown and they begin to char. Once some caramelization appears, add 1 cup of vegetable stock and reduce until the liquid dissolves. Add the second cup of vegetable stock and reduce again until almost dry. Season with salt, pepper, and lemon juice.


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