Blackened “Open Blue” Cobia from Stanley Miller

serves one
Ingredients
1-5 oz pieces of cobia fillet
Blackening seasoning (any)
3 oz wild rice
1/2 sweet potato, boiled until tender
6 Brussels sprouts, shaved
3 heirloom cherry tomatoes
1 cluster foraged mushrooms
1/4 onion, cut julienne
1/4 bell pepper, cut julienne
2 garlic cloves, chopped
2 oz white wine
2 oz unsalted butter
Salt and pepper, to taste
Lemon, for garnish
Microgreens, for garnish
Method
Cook rice over medium heat until tender. (Follow the directions on the rice packaging.) Peel and dice sweet potato to desired size. Boil diced potato pieces until tender. Remove from water and let cool.
Season cobia with blackening season. Sear in a hot pan until each side turns dark golden brown. Cook fish until the internal temperature reaches 145 ℉.
Sweat onions and peppers until the pan begins to brown. Add garlic. Sauté until golden. Deglaze with white wine. Add cooked rice, sweet potatoes, tomatoes, and mushrooms, and sauté for three or four minutes, until all products are hot. Add shaved Brussels sprouts. Cook until leaves are tender. Add salt and pepper, to taste, followed by the butter. Toss everything together.
To serve: Spoon the rice mixture on a plate. Top with blackened cobia. Garnish the cobia with lemon and microgreens.
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