For When You’re Feeling Spicy
Bold, fiery, and fresh—this cobia brings the heat with a kick.
Ingredients:
1 lb. cobia filets, patted dry
Large handful of fresh cilantro leaves
1 jalapeño, seeds removed
½ red chile, seeds removed (optional)
2 cloves garlic, peeled
1 tbsp fresh ginger, chopped
1 tbsp lemon juice
½ tsp cumin
½ tsp kosher salt
3 tbsp olive oil
½ cup fresh mango, chopped
Handful of toasted pepitas (pumpkin seeds) or sunflower (seeds)
Fresh lemon or lime wedges for finishing
Directions:
- Heat oven to 450 degrees.
- Combine cilantro through olive oil in a food processor and pulse several times until combined.
- Lightly sprinkle both sides of the filets with salt & pepper.
- Place filets in a rimmed baking sheet and pour the cilantro mixture over them, covering both sides. Bake for about 15-20 minutes (depending on how thick your filets are). You can tell they’re cooked when you touch them and the flesh is relatively firm and bright white.
- Serve over rice or greens.
- Top with fresh mango, pumpkin seeds, and a sprinkle of lemon or lime juice just before serving.
