INGREDIENTS
2 - 6-8 oz. cobia fillets, skin off
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1/8 teaspoon black pepper or cayenne pepper
1/2 teaspoon kosher salt
1 tablespoon avocado oil
Fish Taco Bowl:
10 oz package frozen brown or white rice
8 oz pre-shredded slaw mix
1 sliced mango
1 tablespoon distilled white vinegar or lime juice*
1/2 teaspoon honey
2 teaspoons olive oil
1/4 cup mayonnaise
1 teaspoon favorite hot sauce
Optional: Cilantro, chopped tomatoes, chopped radish
DIRECTIONS
In a small bowl, mix together the chili powder, garlic powder, paprika, kosher salt, and pepper. Pat both sides of the fish with the spice mixture.
Using a large pan, heat avocado oil over medium high heat. When oil is shimmering and hot, add the seasoned cobia and sear for 4-5 minutes until blackened and crispy. Flip and cook another 3-4 minutes until blackened and cooked through.
Meanwhile, whisk together the vinegar, honey, and olive oil in a large bowl. Toss in slaw mixture and stir till slaw is well-coated. Place in the fridge. The slaw will soften over the next 10-15 minutes.
Mix together the mayonnaise and hot sauce and taste, adding more hot sauce for more spice. In a large bowl, place the rice and slaw at the bottom, serve the cobia fillet on top with mango, spicy mayo, and whatever other additions you like.
