Hojiblanca olive cured cobia


• 5 Thin slices of cured cobia about 1.5 ounces

• 3 tbs Veracruz vinaigrette

• 2 tbs Puffed wild rice (puffed in 400F oil)

• 10 Cilantro Micro leafs

• 1 Lime quartered and charred on an open fire

• 4 Halves of hojiblanca Olives

• Granish

For Cured Cobia

• 1 Cobia Filet (Cleaned)

• 1 cup Sugar

• 1 cup Salt Kosher

• 1 tbs Coriander (coarsely cracked)

• 1 tbs White Pepper (coarsely cracked)

• 3 Shallots (sliced finely)

• 2 Zested lemon

• 2 cup Hojiblanca (juiced and pulp reserved)

For Veracruz Vinaigrette

• ¼ cup Queen olives (finely chopped)

• ¼ cup Dehydrated Tomato (finely chopped)

• 1 tsp minced garlic

• 1 tbs minced shallot

• 1 tbs minced capers

• 1 tsp minced parsley

• 1 tsp minced oregano

• 1 tsp ancho chile powder

• ½ tsp red pepper flakes

• ¼ cup red wine vinegar

• 1 cup EVOO

• Salt

• peppers

For Manzanilla Tapenade

• 170g Manzanilla olives

• 1 Anchovy Fillet

• 1 tsp Garlic

• 1 tbs Capers

• 1 tbs Lemon Juice

• 1 tsp Lemon zest

• 1 tbs EVOO


For Cured Cobia

On a sheet tray with two resting racks Cover with cheese cloth

On a separate sheet tray coat cobia sides genoursly with some of the cure mixture (salt, sugar, coriander, white pepper, and lemon zest)

Place cobia sides down on the cheese cloth

Dust the flesh side of the cobia with remaining cure and follow with the olive juice and pulp, and shallot

Cover with cheese cloth

Cure in the walk-in for 3 hours

Rinse and reserve.

For Veracruz Vinaigrette

Mix all ingredients in a bowl and season to taste. Adjust vinegar by not adding all at once and adding more if needed.


On a round bowl, place cobia slices folded on them self in a circular pattern.

Place Veracruz vinaigrette around the cobia in a freeform manner.

Spread the puffed wild rice in piles around the cobia.

Garnish with micro cilantro and squeeze charred lemon over the cobia.

Finish with hojiblanca halves around the dish.