Grilled Cobia and risotto primavera
Cobia is a good fish- slightly meaty and toothsome, but with a light, gulf fish flavor. I grilled this while basting with a citrus butter mixture made from some sour oranges that grow behind our house. They are sort of a cross between oranges and lemons, and delicious on fish (and in cocktails).
The risotto was from an America’s Test Kitchen email. It was tasty and satisfying, although the color didn’t seem consistent with the name.