Chef Folse's Cobia with Tomatillo Salsa

Prep Time: 1 Hour

Yields: 6 Servings


Tomatillos, also known as Mexican husk tomatoes, originated in Mexico and were cultivated in the pre-Columbian era. They are a staple of Mexican cuisine and are usually eaten raw or cooked in a variety of dishes, particularly salsa verde.


6 (6-ounce) cobia steaks

12 small tomatillos, husked and diced

½ cup extra-virgin olive oil, divided

salt and black pepper to taste

granulated garlic to taste

20 basil leaves, cleaned and coarsely shredded

1 tbsp chopped tarragon

¼ cup finely minced yellow bell pepper

¼ cup finely minced red bell pepper

2 tbsps minced garlic

¼ cup thinly sliced green onions

pinch red pepper flakes

2 tbsps lime juice

¼ cup soy sauce


In a large mixing bowl, combine tomatillos, basil, tarragon, bell peppers, minced garlic, green onions and red pepper flakes. Blend well then top with remaining olive oil, lime juice and soy sauce. Season to taste using salt, pepper and granulated garlic. Cover and allow to sit at room temperature for 1 hour. When ready to cook, heat gas or charcoal grill to high heat according to manufacturer's directions. Spray grill well with non-stick cooking spray. Cut cobia steaks into fillets on a bias like veal scaloppini. Brush both sides with ¼ cup olive oil and season lightly with salt, pepper and granulated garlic. Grill fish 2–3 minutes on each side or until lightly browned on the outside and just barely cooked in the middle. Do not overcook. Transfer fish to serving plates and top each with an equal portion of salsa and dressing.