INGREDIENTS
4 cobia fillets (or any other firm flesh fish)
1 bag shredded potatoes
2 TBSP. Creole or whole grain mustard
1/2 cup white wine
Juice of 2 oranges, 1 lime, and 1 lemon
3 cloves of garlic, chopped
1 shallot, chopped
1 lb. cubed cold butter
Fresh tarragon, chopped
Tupelo honey, salt and pepper to taste
DIRECTIONS
Prepare sauce by placing the citrus juices, wine, shallots and garlic in a saucepan set on high heat.
Reduce by one-quarter.
Remove from heat and whisk in cold butter.
Mix until creamy.
Add tarragon.
Add salt and pepper to taste. If it’s too tart, add honey.
Prepare fish by preheating oven to 400-degrees.
Salt and pepper the cobia filets.
Place fillets on a greased baking sheet and brush each piece with the mustard.
Top each fillet with shredded potatoes.
Salt and pepper the potatoes and spray with oil.
Bake until golden brown (if properly cooked, the fillet shouldn’t spring back when pressed).
To serve, place fish on a warm plate and spoon over sauce.
Serve with roasted asparagus.
Serves 4.
