Asian Grilled Cobia with Baby Bok Choy
| An original recipe from Ray Lampe, Dr. BBQ | |
| 2 |
baby bok choy |
| 4 pieces | cobia filet, about 6 ounces each |
| Marinade | |
| 1 cup | vegetable oil |
| ˝ cup | soy sauce |
| 1⁄3 cup | rice vinegar |
| Juice of one lime |
|
| 3 tablespoons | sesame oil |
| 3 tablespoons | honey |
| 1 tablespoon |
ginger, crushed |
| 3 cloves |
garlic, crushed |
| 1 tablespoon | white pepper |
Cut the baby bok choy in half lengthwise and rinse out any sand that might be inside. Place the halves in a zip loc bag. Place the fish in another zip loc bag. In a medium bowl combine the marinade ingredients. Wisk well and pour half into each of the zip loc gabs. Press all of the air out and seal the bags. Refrigerate for at least an hour and up to four hours. Prepare the Egg to cook direct at 375°. Brush some oil on a fish grid. Remove the fish from the marinade and place it on the grid. Discard the fish marinade. Take the bok choy out of their bag and place them cut side down directly on the cooking grate. Reserve the liquid. Place the fish grid on the cooking grate as well. Cook for 4 to 5 minutes until the bok choy are golden brown. Flip the bok choy and the fish. Baste all with the reserved marinade from the bok choy only. Cook another 4 to 5 minutes until the bok choy is tender and the fish is firm to the touch. Transfer to a platter to serve.
Makes 4 servings
