Grilled Cobia with Spring Vegetables & Quinoa Salad

• Fish Fillets King Sooper's 1 lb For $7.99 thru 02/09
• 24 each cobia fillets (4 oz.), skinned
• to taste salt
• to taste white pepper
• 6 Tbsp. coriander
• 6 Tbsp. fennel seed
• 3 pods ground cardamom
• 1/2 cup black mustard seed
• 1/2 cup yellow mustard seed
• 6 Tbsp. orange zest
• 3/4 cup GREY POUPON Country Dijon Mustard
• 1/2 cup grapeseed oil
• Rhubarb-Mustard Jam
• 2 cups white grape juice
• 1-1/2 cups orange juice
• 6 Tbsp. honey
• 6 each bay leaf
• 1 Tbsp. fresh thyme leaves
• 1-1/2 qt. rhubarb, small dice
• 3/4 cup GREY POUPON Country Dijon Mustard
• to taste salt
• to taste ground white pepper
• Spring Vegetables & Quinoa Salad
• 72 each fiddlehead ferns
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• 6 Tbsp. grapeseed oil
• to taste salt
• to taste white pepper
• 36 each spring onions, quartered
• 1-1/2 qt. morel mushrooms, grilled
• 1-1/2 qt. field greens
• 1 Tbsp. fresh thyme leaves
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• 1-1/2 qt. black quinoa, cooked, drained

1. Fish Fillets: Season fillets with salt and pepper.
2. Refrigerate on resting rack until needed.
3. Combine coriander, fennel seed, cardamom, mustard seed and orange zest in spice grinder; grind to a coarse consistency.
4. Set aside.
5. Rhubarb-Mustard Jam: Place juices, honey, bay leaves and thyme in saucepan; cook on medium heat until about 1/4 of the liquid remains.
6. Add rhubarb; cook until heated through.
7. Stir in mustard; season with salt and pepper to taste.
8. Spring Vegetables & Quinoa Salad: Blanch fiddlehead ferns in boiling salted water just until slightly tender.
9. Remove from heat; shock in ice water until cooled.
10. Set aside to dry.
11. Mix mustard and grapeseed oil; season with salt and pepper.
12. Set aside.
13. Toss onions, mushrooms and blanched fiddleheads with a drizzle of grapeseed oil to coat.
14. Season with salt and pepper.
15. Toss grilled vegetables in bowl with greens and thyme; season with salt and pepper.
16. Stir in quinoa.
17. Add mustard mixture; mix lightly.
18. For each serving: Spread 1/2 Tbsp.
19. country Dijon mustard evenly across flesh side of 1 fish fillet; place, mustard side down, on hot oiled grill.
20. Once fish releases from grill grates, rotate 90 degrees to give cross-hatch marks.
21. Repeat on other side.
22. Place fillet on sizzle plate, mustard side up; sprinkle with 1/2 tsp.
23. coriander mixture.
24. Finish cooking in 350 degrees F standard oven just until cooked to desired doneness.
25. Spoon 1/2 cup Rhubarb-Mustard Jam across plate.
26. Place about 1/2 cup Spring Vegetables & Quinoa Salad in a line crossing the jam at a slight angle; top with fish fillet.

cobia fillets, salt, white pepper, coriander, fennel seed, ground cardamom, black mustard seed, orange zest, grapeseed oil, white grape juice, orange juice, honey, bay leaf, thyme, rhubarb, salt, ground white pepper, spring vegetables, ferns, poupon, grapeseed oil, salt, white pepper, spring onions, morel mushrooms, field greens, thyme, poupon, black quinoa

Taken from www.kraftrecipes.com/recipes/grilled-cobia-spring-vegetables-quinoa-salad-129789.aspx (may not work)