Bacon-wrapped cobia rubbed down in a citrus chili paste Joe made from scratch.
Bacon Wrapped Kosho Cobia with Black Garlic Butter Pasta
Ingredients
- For the Kosho Paste:
- Lemon zest
- Lime zest
- Serrano chilies
- Garlic
- Salt
- A little citrus juice
- For the Cobia:
- Fresh cobia loin
- Bacon
- For the Pasta:
- Fresh pasta
- Shallots
- Black garlic
- Serrano peppers
- Black olives
- Fresh basil and Thai basil
- Miso dashi
- Avocado oil
- Butter
- Brie cheese
- To Finish:
- Butter
- Balsamic vinegar
Instructions
- Grind lemon zest, lime zest, serrano chilies, garlic, salt, and citrus juice into a paste.
- Rub the kosho paste over the cobia loin.
- Weave cold bacon strips and roll the cobia inside the weave.
- Cook on the Pit Boss at 425°F for 40–45 minutes; finish with butter and a drizzle of balsamic.
- For the pasta: cook shallots, black garlic, serrano peppers, and black olives in avocado oil and butter with miso dashi; add fresh pasta and basil, and finish with brie.
- Plate the pasta first, slice the cobia on top, add extra brie, and drizzle with balsamic.
