From Chef Jeremy Ford and Open Blue. A quick yet elevated skewer using our Cobia Taco Strips.
Cobia Taco Strips
1/3 cup aji amaraillo chilies, stemmed and seeded
1 ¼ cup red wine vinegar
1/4 cup garlic peeled
1/2 cup orange bell pepper, blowtorched, peeled, seeded
1 tsp toasted and ground cumin
2 pieces lemon peel (all pith removed)
2 pieces clementine peeled (all pith removed)
1/3 cup clementine segments
½ cup evoo
salt to taste
For the Skewers
Season cobia strips with salt, skewer, rub with oil then lightly grill about halfway.
Brush with anticucho and finish on the grill.
Garnish with fresh herbs and serve alongside pickled vegetables.
For the Anticucho
Bring vinegar to a boil poor over chilies in a narrow container let sit 15 minutes.
Combine with remaining ingredients in a blender and purée until completely smooth