Spicy Cobia with Thai Glaze & Mango Salsa

Spicy Cobia with Thai Glaze & Mango Salsa

Ingredients

  • 3/4 – 1 lb. cobia fillet, center cut, pin bones removed, skin off
  • 1 cup mango salsa (recipe below)
  • 1 T Paul Prudhomme’s Cajun Magic
  • 1 t cumin powder
  • 1 t curry powder
  • 1 T roasted red chili paste, we use Thai Kitchen brand (available in most grocery stores)
  • Juice from 1 lime
  • Olive oil
  • Mango Salsa Ingredients:
  • 3 ripe mangos, diced
  • 1 medium red bell pepper, chopped
  • ½ cup chopped red onion
  • ¼ cup packed fresh cilantro leaves, chopped
  • 1 jalapeño, seeded and minced
  • 1 large lime, juiced (about ¼ cup lime juice)
  • ? to ¼ teaspoon salt, to taste

Directions

  1. Pre heat oven to 350º
  2. Prepare mango salsa
  3. Mix Cajun seasoning with curry and cumin
  4. Coat top and bottom of fillet with seasoning mix
  5. Heat iron skillet or heavy-duty ovenproof pan over high heat
  6. Add 2 T olive oil to pan and when sizzling hot add fillet and sear for 2 min. per side
  7. 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
  8. Sear for 2 min. then flip and place pan in the oven for another 2-4 min. or until cobia is barely opaque in the center (gently check with sharp knife so you won’t mar the appearance)
  9. Fan the fillets over the mango salsa on the plates
  10. Pour off any excess oil from pan and add roasted chili paste, olive oil and lime juice and stir until boiling and well mixed
  11. To make the Salsa
  12. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well.
  13. Season to taste with salt.
  14. For best flavor, let the salsa rest for 10 minutes or longer.