Zapps-crusted Cobia with Garden Vegetable Hash

Zapp’s-crusted Cobia with Garden Vegetable Hash and Smoked Tomato Butter Sauce
Zapp’s-crusted Cobia with Garden Vegetable Hash and Smoked Tomato Butter Sauce

Zapps-crusted Cobia with Garden Vegetable Hash and Smoked Tomato Butter Sauce by 2012 Louisiana Cookin’ Chef to Watch Brad McGehee of Ye Olde College Inn in New Orleans.

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Zapp’s-crusted Cobia with Garden Vegetable Hash and Smoked Tomato Butter Sauce
Serves 6
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  1. 3 ounces andouille, chopped
  2. 4 ounces Zapp’s Spicy Crawtator Potato Chips (about 4 cups)*
  3. 6 (7- to 9-ounce) cobia fillets
  4. 2 eggs
  5. 2 tablespoons milk
  6. Garden Vegetable Hash, recipe follows
  7. Smoked Tomato Butter Sauce, recipe follows
  1. Preheat oven to 350º. Heat a sauté pan over medium-high heat, and cook andouille until fat is rendered. Drain andouille on paper towels, and discard fat.
  2. In the work bowl of a food processor, pulse the andouille until crumbly, about 10 times. Place sausage in a large shallow bowl. Add potato chips to food processor, and pulse 10 times. Combine the crushed potato chips with the andouille, and set aside.
  3. Pat fish fillets dry with paper towels, then season fish to taste with salt and freshly ground black pepper.
  4. In a medium bowl, whisk together eggs and milk until well combined. Brush fish with egg mixture, then generously coat each fillet in potato chip mixture.
  5. Bake until fish reaches an internal temperature of 145º, about 12 minutes. Serve over Garden Vegetable Hash with Smoked Tomato Butter Sauce.
  1. Note: Any spicy kettle-cooked potato chips may be substituted.
Louisiana Cookin
Garden Vegetable Hash
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  1. 1 cup Brussels sprouts, halved
  2. 2 pounds assorted baby potatoes, cut in 1/2-inch cubes
  3. 2 tablespoons butter
  4. 1 cup sliced shitake mushrooms, stems removed
  5. 1 cup cherry tomatoes, halved
  6. 1 shallot, chopped
  7. 2 tablespoons minced garlic
  8. 1 tablespoon chopped parsley
  9. 1 teaspoon chopped thyme
  10. 1 teaspoon finely chopped rosemary
  1. In a large pot, bring 2 quarts of water to a boil, and blanch Brussels sprouts just until tender, 3 to 5 minutes. Drain and reserve sprouts.
  2. In a large pot, place potatoes, and fill with enough cold water to completely submerge potatoes. Bring potatoes to a boil over high heat, and cook about 2 minutes. Drain potatoes, and let them cool until room temperature.
  3. In a large sauté pan over high heat, melt butter, and add mushrooms, tomatoes, shallot, garlic, Brussels sprouts and potatoes. Cook 3 to 4 minutes. Add parsley and remaining herbs, and season to taste with salt and freshly ground black pepper. Serve hot.
  1. Note: If you use purple potatoes, prepare these separately, as the color will bleed into the other potatoes.
Louisiana Cookin
Smoked Tomato Butter Sauce
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  1. 4 large Creole tomatoes, quartered
  2. 1/2 yellow onion, sliced
  3. 2 cloves garlic
  4. 1/4 cup brandy
  5. 2 tablespoons Herbsaint liqueur*
  6. 2 tablespoons tomato paste
  7. 3 teaspoons chopped fresh basil, divided
  8. 2 tablespoons extra-virgin olive oil
  9. 1/2 teaspoon red pepper flakes
  10. 1 cup tomato juice
  11. 1/2 cup heavy cream
  12. 1/2 cup cold butter, diced
  1. Preheat a smoker on low heat. Smoke tomatoes for 30 to 45 minutes.
  2. Preheat oven to 375º. In a medium bowl, combine smoked tomatoes, onion and garlic. Transfer tomato mixture to a roasting rack, and bake until caramelized and most liquid is gone.
  3. In a large pot over medium heat, combine brandy and liqueur, and cook until reduced by three-fourths. Add roasted tomato mixture, tomato paste, 1/2 tablespoon basil, olive oil and red pepper flakes and cook for 5 minutes. Add tomato juice, and simmer for 20 minutes.
  4. With a handheld blender, purée tomato mixture in pot until smooth. Add cream and remaining basil. Bring to a simmer, and whisk in butter. Serve immediately.
  1. Note: Any anise-flavored liqueur may be substituted.
Louisiana Cookin

Photography by Sara Essex Bradley



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