The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Cobia Crudo with Pickled Strawberries


Pickled Strawberries

1 pint strawberries

1 ½ tablespoon vanilla paste or extract

2 cups white wine vinegar

⅓ cup granulated sugar

1 teaspoon salt, kosher or pickling

½ teaspoon freshly ground black pepper


1 tablespoon Dijon mustard

1 tablespoon sorghum or maple syrup

½ cup white wine vinegar

Salt, kosher or sea, to taste

1 ½ cups extra virgin olive oil

Cobia Crudo

10 ounces cobia, no more than 2 days out of the water

10 pickled strawberries, sliced

Maldon salt

¼ cup Marcona almonds, chopped

1 ounce fresh pea tendrils


  1. To pickle strawberries, start by rinsing strawberries and removing green tops. Place in a clean quart-size glass jar or 2 individual pint jars.
  2. Combine all other ingredients in a large stainless pot and bring them to a boil over medium-high heat. Stir occasionally to prevent sugar from burning.
  3. Once boiling, turn heat down and simmer pickling mix for 5 minutes. Remove from heat and allow to stand another 5 minutes.
  4. Carefully pour hot pickling liquid over strawberries, leaving about an inch of headspace in the jar. Allow strawberries to cool to room temperature without lid. Cover and chill in refrigerator overnight. Yields one pint of strawberries (so you will have leftovers!).
  5. For vinaigrette, combine Dijon, sorghum or maple syrup, white wine vinegar, and pinch of salt. Whisk together until salt and sorghum have dissolved.
  6. Slowly drizzle olive oil into vinegar mixture while continually whisking in order to emulsify. (If you don’t mind the vinaigrette broken, as Chef Bolus doesn’t, combine the first ingredients together in a mason jar, put the lid on tight, and shake vigorously, and then add oil and repeat shaking. Works perfectly for a quick dressing.)
  7. For crudo, slice the cobia as thinly as possible, arranging 2.5-ounce portions over 4 chilled plates. Season heavily with Maldon salt.
  8. Lightly cover crudo with dressing, making sure to shake well before doing so, so that each piece is dressed but not swimming in vinaigrette.
  9. Sprinkle Marcona almonds evenly around each of the plates and over fish.Place sliced strawberries atop the fish randomly. Top with raw pea tendrils.
Print Recipe