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Cobia Steaks with Black Olive and Caper Tapenade Recipe
Cobia Steaks with Black Olive and Caper Tapenade
Jérôme Ferrer, restaurant Europea, Nontréal
Jérôme Ferrer, restaurant Europea, Nontréal
Flavors of Quebec
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

Cobia is a fish highly regarded by the Japanese for its firm white flavorful flesh.

Suggested garnish: roasted peppers and fresh fennel salad.

For 4 servings

- 4 Cobia fillets
- 100 g (3 1/2 oz.) pitted black olives
- 2 tbsp. capers
- Olive oil
- A big pinch of fleur de sel
- Freshly ground black pepper
- Garnish:
- 2 fennel bulbs
- 4 red peppers
- 4 caper berries


  1. Drain the olives and capers well. Process to a fine purée in a blender.

Cobia steaks

  1. Cut the cobia into "tournedos," or thick steaks. Heat a little oil in a skillet. Sear the fish over high heat for 3 minutes on each side. Remove from the heat and cool slightly.


  2. Spread the tapenade over top and finish cooking in a 200 °C (400 °F) oven for 10-15 minutes, or cook on the barbecue, directly on the grill.


  1. Peppers: Before cooking the fish, place the whole peppers on a baking sheet. Coat lightly with olive oil and roast in a 200 °C (400 °F) oven until completely cooked, about 20 minutes. Cover with a clean towel and let cool to lukewarm. Gently peel off the skin and remove the seeds and ribs. Drizzle the peppers with olive oil and set aside at room temperature.


  2. Fennel: Slice the raw fennel thinly. Dress with olive oil, fleur de sel and pepper.


  1. Place the fish steaks on a bed of fennel and sprinkle with a few more slices of fennel. Drizzle everything lightly with olive oil.


  2. Using a knife or a round cutter, cut the roasted peppers into rounds. Arrange them in the shape of a flower and place a caper berry in the center. Serve immediately.
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