4 6-8 oz. cobia filets (or any other firm flesh fish)
1 bag shredded potatoes (from the dairy section of the grocery store)
2 T. Creole or whole grain mustard
1/2 cup white wine
Juice of 2 oranges, 1 lime, and 1 lemon
2 cloves of garlic, chopped
1 shallot, chopped
1 lb. cubed cold butter
Fresh tarragon, chopped
Tupelo honey, salt and pepper to taste
1. Place the citrus juices, wine, shallots and garlic in a saucepan set on high heat and reduce by one-quarter.
2. Remove from heat, whisk in cold
3. Mix until creamy, then add tarragon. Add salt and pepper to taste. If too tart, add honey.
1. Salt and pepper the cobia filets liberally. Place on a greased baking sheet and brush each piece with the mustard.
2. Top each filet with shredded potatoes. Salt and pepper the potatoes and spray with oil.
3. Bake at 400°F until golden brown (if properly cooked, the filet shouldn’t spring back when pressed).
Place fish on a warm plate and spoon over sauce. Serve with roasted asparagus.
Yields 4 servings