Sweet Grown Alabama Recipes

This Miso-Lacquered Gulf Cobia served with Alabama Collard Slaw & Toasted Red Runner Peanuts was prepared by Chef Jason McGarry during the 2026 Sweet Grown Alabama Seafood Cook-Off.

Miso-Lacquered Gulf Cobia served with Alabama Collard Slaw & Toasted Red Runner Peanuts

Ingredients:

• 2 (7oz) Sweet grown Alabama Cobia fillets, skin-off, patted dry
• Vinaigrette:
  • 3 tbsp white miso
  • 2 tbsp Sweet Grown Alabama honey
  • 1 tbsp soy sauce
  • 1 tbsp grated ginger
  • 1 clove grated garlic
  • 1/4 cup rice vinegar
  • 2 tbsp neutral oil
  • 1 tsp toasted sesame oil.
• Slaw:
  • 6 large Sweet Grown Alabama young collard leaves (chiffonaded)
  • 1/4 Sweet Grown Alabama red onion (shaved thin)
  • 1 serrano chili (julienned)
  • juice of 2 calamansi (or 1 lime)
• Finish:
  • 1/2 cup Sweet Grown Alabama Red Runner peanuts; coarsely chopped
  • flaky sea salt
  • fresh cilantro

Instructions:

1. Roast Red Runner peanuts in a dry skillet over medium heat until fragrant. Chop coarsely; set aside.
2. Massage collard chiffonade with salt and calamansi juice for 60 seconds. Toss with
   half the miso-ginger vinaigrette; macerate for 20 minutes.
3. Season Cobia with salt and white pepper. Sear in a preheated cast-iron skillet for 4 minutes until a deep golden crust forms.
4. Flip fish. Brush the seared surface generously with remaining vinaigrette. Cook 2–3 minutes until the glaze caramelizes and the fish is opaque.
5. Create an elevated nest of slaw in the center of a shallow bowl. Perch the cobia on top. Garnish with toasted Red Runners, fresh cilantro, and a pinch of flaky sea salt.