It’s exciting, isn’t it? You’ve got about 90 meters of line out from the reel, proper bait on the hook. Suddenly you feel the nibble on the bait. You wait for a few seconds before yanking the rod up. BOOM! Hooked one!
At The Cycle Bistro, our menu boasts a number of seafood dishes, with locally caught Kingfish in our Patra Ni Machi. Or divulge in our Grilled Salmon, Shrimps Galore and our favourite – Taco with fish all featured in our refreshed menu this month.
Fishing is amazing in the UAE The diversity of superior fish species either for catch and release or for eating, is extraordinary. One of the best examples of this is the Cobia. In countries like the USA, Cobia is often overlooked. Containing a large number of bones, it requires a little more effort to clean than maybe something like a snapper or grouper, but it’s well worth the effort. Especially if you’ve just caught the fish yourself!
That’s about as primal as it can get these days, and makes for a cool story with bragging rights at the dinner table! Imagine telling all your mates, “Oh by the way, I just caught that fish myself”. You’ll be sure to get a few “ooohs” and “ahhhhs”.
Of course, the million Dirham question is what to do with that big monster of a Cobia that’s now on ice in your cool box? Easy, make oven baked Cobia with a caper and tomato vinaigrette served with a side of daikon radish salad! ■
Recipe for 2 portions
For the Fish
• 2 Cobia filets of about 200g each
• Salt
• Pepper
• 50g caper berries
• 2 local tomatoes
• 20g olive oil
• 15g apple cider vinegar
• ½ bunch of parsley, finely chopped
Brush the Cobia filets with some olive oil, season with salt and pepper and then put on a baking tray lined with a non-stick butter paper. Bake at 170c for 35 minutes.
While the fish is in the oven, cut the tomatoes into quarters, remove the inside and cut the remaining outer shell into small cubes. Combine the tomato with the capers and the chopped parsley and then add salt, pepper, olive oil, and the cider vinegar. Stir and set aside until the fish is done.
For the Daikon Salad
• 1 large white Daikon radish
• 80g Quinoa, follow packet instructions
• 10g Dijon mustard
• 20g olive oil
• 15g white vinegar
• ½ bunch of chives, finely chopped
Peel and grate the Daikon radish, combine with the quinoa. Whisk together all other ingredients to make the vinaigrette. Combine all together and set aside until serving.
Located at The Cycle Bistro, Dubai Motor City
Call: 04 425 3000
Website: www.thecyclebistro.com
info@thecyclebistro.com
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The Cycle Bistro
GPS location:
Latitude: N 25° 02.792
Longitude: E 055° 14.384
Words by: Robert Jahn
