Asian Grilled Cobia with Baby Bok Choy

asian grilled cobia

  • 2 baby bok choy
  • 4 pieces cobia filet, about 6 ounces each
  • Marinade
  • 1 cup vegetable oil
  • ½ 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