Thursday, April 5th, 2012 | posted by mike
Serves 2
3/4 – 1 lb. cobia fillet, center cut, pin bones removed, skin off
1 cup mango salsa
1 T Monahan’s Cajun seasoning, or 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
Pre heat oven to 350º
Prepare mango salsa
Mix Cajun seasoning with curry and cumin
Coat top and bottom of fillet with seasoning mix
Heat iron skillet or heavy-duty ovenproof pan over high heat
Add 2 T olive oil to pan and when sizzling hot add fillet and sear for 2 min. per side
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
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)
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
Glaze over tops of each piece of fish and attack!
[...] cobia have a buttery texture that can be cooked in almost any style. They’re especially good to pan sear, broil, grill or serve as sashimi or [...]