Stone's Throw to feature Seared Cobia on Vegetable Noodles at Co - WVTM-TV Birmingham, AL

Stone's Throw to feature Seared Cobia on Vegetable Noodles at Corks and Chefs

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This delicious dish from Chef Chris Harrigan will be featured at Corks and Chefs benefitting the Magic City Art Connection. Visit for tickets and information.


Seared Cobia on Vegetable "Noodles" with Dill Butter Sauce and Dried Tomatoes

Stone's Throw, Mount Laurel

  • 4 - 5oz portions of Cobia or any other fresh fish you prefer
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 cucumber
  • 1 zucchini
  • 1 yellow squash
  • 1 fennel bulb
  • 1 medium carrot
  • 20 pcs dried grape tomato
  • 1oz fresh dill
  • 1 sprig fresh basil
  • 1 lemon
  • ¼ pound of butter
  • ½ c. crisp white wine
  • salt & pepper
  • 1 Japanese mandolin- to cut the vegetables into noodle size strips


Preheat oven to 200 degrees. Cut tomatoes in half and toss in a bowl with one tablespoon of olive oil. Place on a cookie sheet cut side up and bake for 1 ½ to 2 hours until dehydrated but not burned or crispy, they should still have some juice inside.

With the mandolin set to desired thickness and the medium sized julienne cutter attached, cut the zucchini, yellow squash, carrot & cucumber length wise to make long raw vegetable noodles. With a sharp knife julienne the fennel bulb and sweet peppers to the thickness of the other vegetable noodles. Julienne the fresh basil and chop the fresh dill. Squeeze the juice from the lemon.  In a sauté pan heat 2 tablespoons olive oil over medium high heat. Once hot add all the vegetables at one time. Toss to cook evenly and sauté for about 3 minutes. Add the basil and season with salt & pepper.

Preheat oven to 400 degrees. In a large oven proof sauté pan heat ¼ cup canola oil over medium high heat. On a plate lightly season the fish fillets with salt & pepper. When the oil is very hot fry the fish for 3 minutes or until the fillets is golden brown. Turn the fish fillet and place into the oven to finish cooking for two to three minutes or until the fish is firm. Place the fish on a warm plate while you finish the rest of the dish.  Pour out the oil left in the pan and over high heat add the white wine to reduce the liquid until about 2 ounces remain, turn the heat down to low and swirl the butter into the wine a little at a time, stirring constantly and adding more before the last has completely melted into the sauce., continue until all butter is used, remove from the heat before all butter is melted and continue to stir until all combined, add fresh dill and lemon juice to taste. Season with salt & pepper to taste, If too acidic add more butter over low heat till satisfied.


On four separate plates mound the vegetable noodles center of the plate. Place the fish seared side up on top of the vegetables. Lightly pour the sauce around the fish. Place five halves of the dried tomatoes. Ready to serve.

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