- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Chef Kevin Willmann of Farmhaus in St. Louis likes to grill cobia, a sweet, flaky whitefish, for this bright, refreshing salad. If you can’t get wild cobia, mahimahi or even farm-raised cobia are also a sustainable choice. Willmann also suggests chilling the grilled fish before assembling the salad for easier and cleaner flakes
Ingredient:
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- One 3/4-pound skinless cobia fillet (about 1 inch thick)
- Kosher salt
- Pepper
- 1 small poblano chile
- 2 ears of corn, in the husk, soaked in water for 1 hour
- 2 tablespoons fresh lime juice
- 1/2 pound seedless watermelon—rind removed, flesh cut into 3/4-inch pieces (2 cups)
- 1/4 cup small cilantro sprigs
- Plantain chips, for garnish
