Recipe

Port Aransas Cobia

[Times photos: Michael Rondou]

Chef Tom Pritchard prepares Port Aransas Cobia at the Salt Rock Grill at Indian Shores.

	Port Aransas Cobia

4 cobia filets, about 3/4-inch thick, 7 ounces each

Seasoned flour:

1/2 cup flour

1 teaspoon ground cumin

1 teaspoon ground black pepper

1/2 teaspoon chipotle powder (optional)

Egg wash:

2 whole eggs

1/4 cup water

1 to 2 teaspoons hot sauce

1 1/2 cups colored tortilla chips

Poblano aioli:

1 teaspoon garlic (fresh only)

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

3 tablespoons fresh lime juice

3 roasted, peeled and seeded poblanos

3/4 cup mayonnaise

2 tablespoons canola oil, to cook fish

Mix seasoned flour ingredients, spread in a shallow bowl. Whip eggs, water and hot sauce to make egg wash. Put into a shallow bowl.

Fry multicolored tortillas in 375-degree oil until crisp; drain on paper towels. When cool, crush by hand or pulse in a blender to 1/8-inch pieces.

Make aioli: Fire-roast peppers to char skin, or cook close under a hot broiler, turning to char evenly. Put chilies in a plastic bag for 15 minutes to help loosen skin. Rub off skin (do not do this under water), remove stem, seeds and seed walls. Put everything but mayonnaise in a blender jar and blend until smooth. Add mayonnaise and blend to mix well.

Prepare fish: Flour each filet on both sides, shaking off excess flour. Dip fish into egg wash; allow excess to drain off. Press one side of the fish with the chopped tortillas. Sear in a preheated skillet in canola oil over medium heat, tortilla side down, for about 2 to 3 minutes. Turn and cook on other side. Cobia cooks quickly.

Dollop or squirt on poblano aioli, serve with two quarter-lime wedges.