Crab Cobia with Curry Slaw
| Crab Stuffing | |
| 4 oz | Crab Meat |
| 2 oz | Cream Cheese |
| 4 | Chives (finely chopped) |
| 1 o | Red Pepper (finely diced) |
| 1/2 | Chile Pepper (minced) |
| 1 | Lime Juiced |
| Salt & Pepper | |
| 1 | Cedar Shake (soaked in water) |
| Dressing | |
| 2 | Pineapple Slices (diced) |
| 1 | Pinch Coconut |
| 1 | Lemon Juiced |
| 1 Tbsp | Honey |
| 2 Tbsp | Extra Virgin Olive Oil |
| Curry Slaw | |
| 1 Cup | Cabbage |
| 1/4 | Red Pepper |
| 1/2 Cup | Bean Sprouts |
| 1/8 | Carrot |
| 1/8 | Diakon Radish |
| 2 tsp | Garlic |
| 2 tsp | Ginger |
| 2 tsp | Scallions |
For the Fish
1. Pat the fish with a cloth to dry and season with Salt and Pepper.
For the Stuffing
1. Drain the crab meat of any excess liquid and add to a mixing bowl.
2. Add remaining ingredients to bowl and mix together.
3. Place fish on the cedar shake and stuffing on top of the fish.
4. Grill at 400 F for 10 minutes.
For The Slaw
1. Julienne all the vegetables
2. In a mixing bowl add all the ingredients for the dressing and whisk.
3. Add the julienned vegetables and toss.
4. Season with Salt and Pepper.
