Chef de Cuisine Franco Ruiz
At Fruition Restaurant in Denver, Chef de Cuisine Franco Ruiz cures cobia fish fillets with salt, sugar, spices and olives to create a ceviche-style appetizer. The dish is finished with a zesty vinaigrette and fresh garnishes for an impressive presentation.
1 cup sugar
1 cup kosher salt
1 tbsp. coriander seeds, coarsely cracked
1 tbsp. coarsely ground white pepper
2 lemons, zested
1 cobia fillet, cleaned
2 cups hojiblanca olives, juiced and pulp reserved
3 shallots, finely sliced
¼ cup green olives, finely chopped
¼ cup sundried tomatoes, finely chopped
¼ cup red wine vinegar
1 tbsp. minced shallots
1 tbsp. minced capers
1 tsp. minced fresh garlic
1 tsp. minced parsley
1 tsp. minced oregano
1 tsp. ancho chili powder
½ tsp. red pepper flakes
1 cup extra virgin olive oil
Salt and pepper to taste
2 tbsp. puffed wild rice
10 leaves micro-cilantro
1 lime, quartered and charred
4 hojiblanca olives, halved
1. Prepare cured cobia: In bowl, combine sugar, salt, coriander, pepper and lemon zest. Generously coat one side of cobia fillet with mixture.
2. Cover sheet tray fitted with two rack with cheesecloth. Lay cobia, coated-side down, on cheesecloth. Dust with remaining cure mixture; cover with olive juice and pulp and shallots. Cover with cheesecloth.
3. Cure fish in walk-in for 3 hours. Rinse and set aside.
4. Meanhwhile, prepare vinaigrette: In medium bowl, combine all ingredients except olive oil; whisk to combine. Gradually whisk in olive oil until emulsified.
5. For serve, thinly slice cobia and arrange in circular pattern on plate. Drizzle Veracruz vinaigrette around cobia slices. Garnish with puffed wild rice and micro cilantro. Squeeze charred lime over fish; finish with olive halves.
Photo courtesy of Olives from Spain