A link to %this page% was e-mailed
For the pine nut relish: Dry toast the nuts in a medium saute pan over medium heat for 4 to 6 minutes, just to release some of the flavor. Do not burn.
For assembly: Remove the cobia from the cure, cut out the blood-line (if applicable) and discard. Cut the fish into thin slices and arrange layered on a serving dish. Drizzle with some olive oil and lemon juice. Arrange the relish on top. Garnish with bottarga, if using, or sprinkle with some salt and pepper.