Spicy Seared Cobia with Thai Mango Salsa

Preparation Time

5 Mins

Cooking Time

10 Mins

Ready In

PT5M PT10M

15

Mins

Difficulty

Medium

Nutritional Facts

  • calories

Spicy Seared Cobia with Thai Mango Salsa

Roasted red Chili pepper and ground cumin add a kick of heat and spice to seared cobia. Cool it down with a side of mango salsa and a zesty lime dressing! Cook inside or outside on the BBQ for a summer sizzler of a dish! Accompany with Couscous or lightly steamed green vegetables.


Step 1

Pre heat oven to 350º. Mix Cajun seasoning with curry and cumin powder and coat top and bottom of fillet with seasoning mix.

Step 1 -- Pre heat oven to 350º. Mix Cajun seasoning with curry and cumin powder and coat top and bottom of fillet with seasoning mix.

Step 2

Heat iron skillet or heavy-duty ovenproof pan over high heat and add olive oil to pan and when sizzling hot add fillet and sear for 2 min. per side.

Step 2 -- Heat iron skillet or heavy-duty ovenproof pan over high heat and add olive oil to pan and when sizzling hot add fillet and sear for 2 min. per side.

Step 3

Remove pan from heat for a moment then remove fillet from pan, slice diagonally into 11/4 inch pieces, return pan to heat and add cobia slices (on their sides) to pan.

Step 3 -- Remove pan from heat for a moment then remove fillet from pan, slice diagonally into 11/4 inch pieces, return pan to heat and add cobia slices (on their sides) to pan.

Step 4

Sear for 2 min. then flip and place pan in the hot oven for another 2-4 min. or until cobia is barely opaque in the center (gently check with sharp knife).

Step 4 -- Sear for 2 min. then flip and place pan in the hot oven for another 2-4 min. or until cobia is barely opaque in the center (gently check with sharp knife).

Step 5

Fan the fillets over the mango salsa on the plates. Pour off any excess oil from pan and add roasted chili paste, olive oil and lime juice and stir until boiling and well mixed. To serve, drizzle the lime and chili dressing over top of the spicy cobia and enjoy!

Step 5 -- Fan the fillets over the mango salsa on the plates. Pour off any excess oil from pan and add roasted chili paste, olive oil and lime juice and stir until boiling and well mixed. To serve, drizzle the lime and chili dressing over top of the spicy cobia and enjoy!

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Ingredients

  • ??? 3/4 - 1lb (450g) Open Blue Cobia fillet, center cut, pin bones removed, skin off
  • ??? 1 cup mango salsa
  • ??? 1 tablespoon Monahan’s Cajun seasoning, or Paul
  • ??? Prudhomme’s Cajun Magic
  • ??? 1 teaspoon cumin powder
  • ??? 1 teaspoon curry powder
  • ??? 1 teaspoon roasted red chili paste, we use Thai Kitchen
  • ??? brand (available in most grocery stores)
  • ??? Juice from 1 lime
  • ??? Olive oil

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