COBIA, PORTOBELLO MUSHROOM AND ROASTED PLUM BROCHETTES

24 Oz. Cobia filet- skin removed and cut into 2 ½ inch cubes ......................more recipes

4 Portobello's cut into quarters
4 plums cut into halves
1 red pepper cut into large pieces
1 green pepper cut into large pieces
Place ingredients on skewers
Brush with olive oil and season with salt and pepper
Place on bbq and grill until cooked through
Continuously basting with hoisin bbq sauce

HOISIN, TEQUILA, AND LIME BBQ SAUCE
3 tbs hoisin sauce
3 tbs oyster sauce
3 tbs tomato paste
1 lime juiced
1 oz white tequila
2 tbs honey
2 tbs Dijon mustard Worchestire sauce few drops
1 teaspoon Chinese chili paste
Half bunch chopped coriander
½ teaspoon sesame oil
1 oz, rice wine vinegar

Combine all ingredients and let sit for 24 hours.

PARMESAN FRITTER

Slice Parmesan cheese '/2 inch thick and place on parchment paper
Bake in 400-degree oven until starting to bubble
Take out and let cool before removing from paper

WARM WHITE BEAN AND CORN RELISH
2 cup white beans- parboiled ahead of time
1-cup corn off the cob
¼ cup chopped tomato
¼ cup chopped green and red pepper
¼ cup chopped green pepper
2 tbs basil pesto
Olive oil

In skillet saute all ingredients except pesto until starting to soften
Add pesto and season to taste