Cumin Crusted Cobia with Salsa Verde on Roasted Corn, Black Beans, and Peppers
I love fish! I was elated when I read about the OPEN BLUE™ COBIA COOK OFF!! Yippee a new fish to try, or fry, bake or broil, sear or grill! Sashimi anyone? Yes, craft away, Cobia can be diced and sliced to make delicious ceviche and sushi! Open Blue Cobia is a versatile white fish! On their site it shows the cooking method for each cut; loin, belly, collar cut, v-cut, and tail. For example, with the Cobia V-cut you can poach, smoke or steam. I see, I have lots of Cobia cooking adventures ahead…hmmm I want to try smoking Cobia!
An easy to cook firm white fish
3 pounds of Cobia!
I served Cumin Crusted Cobia today for lunch. Everyone loved the fish, and you know, there isn’t always unanimous raving reviews about fish dishes. Hubby loved the seasoning on the cumin crust. Other reviews, “great texture”, taste fresh with salsa verde”, “this fish goes great with roasted corn”, and “this was so simple to make”. That last review was my own…LoL!
Cobia is delicious and easy to work with, and it does not fall apart! I am eager to cook with it again. A firm texture that is fresh tasting not fishy. A little firmer than cooked halibut but not like swordfish; Cobia has a personality of its own. I could easily see Cobia in Mexican, Asian, African, and Italian dishes. You could say, any International fish dish you love will be successful with Cobia.
I bought my Cobia through a Groupon coupon from Dry Dock Fish Company in Fullerton, CA! Go figure! The voucher was good for 3 pounds for $35.00! Great price. I must credit my hubby for driving me one hour down to get the fish and one hour back! Cobia is sold in some Asian markets in Los Angeles just 35 minutes from my home. I just felt like a Saturday drive with hubby and you know me, a coupon motivates me! Next time, I will order Cobia online and have it shipped to my home. Enough of those Saturday drives with Hubby ~ LoL!
Read all about the interesting history of Open Blue Cobia here. Please, try cooking with Cobia, I know you will love it. Let me know if you make Cumin Crusted Cobia!
Cumin Crusted Cobia with Fresh Salsa Verde on Roasted Corn, Black Beans and Peppers
- Ingredients -
3 (4 ounce) thick fillets Open BlueTM Cobia
1 cup buttermilk
1/4 cup all-purpose flour
1 tablespoons crushed tortilla chips or cornmeal
1 teaspoon sea salt
1 teaspoon ground roasted cumin
1 teaspoon granulated garlic
1/4 teaspoon ground cayenne pepper
1 tablespoon garlic oil
1 jalapeño, roasted, seeded, peeled
1 Anaheim Green Chili, roasted, seeded, peeled
3 medium garlic cloves
1 cup cilantro leaves
3 cups roughly chopped tomatillos
1 teaspoon salt
lime juice and honey to taste
1 tablespoon garlic oil
1 cup fresh corn kernels
1/2 cup chopped red pepper
1/2 cup chopped red onion
1 cup cooked black beans
1 teaspoon ground roasted coriander
1/2 teaspoon granulated garlic
1 teaspoon hot sauce
2 fresh limes
- Instructions: -
In a medium bowl, combine cobia fillets and buttermilk; set aside. On a sheet of wax paper, mix flour, crumbs, salt, cumin, garlic, and cayenne; set aside.
Combine all salsa verde ingredients in a food processor. Pulse 5-8 times until salsa like consistency; set aside.
In a large skillet heat garlic oil over medium-high heat. Add corn, onions, and red pepper, without stirring char one side then turn with spatula and continue to pan roast until slightly brown, about 4 minutes. Season with coriander and granulated garlic while stirring. Add black beans and hot sauce, and cook over low heat for 2 minutes. Add lime juice to taste, and keep warm until serving. Slice one of the limes for garnish.
Remove cobia fillets from buttermilk and pat dry. Lightly dust in seasoned flour. In a large skillet, heat garlic oil over medium-high heat. Place coated fish in hot oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork. Large fillets can finish cooking in a 400 degree oven for 5 minutes, if needed.
To serve, divided Roasted Corn, Black Beans into shallow bowls. Transfer Cumin Crusted Cobia to center of bowl. Top with Salsa Verde, a slice of lime, and a sprig of cilantro.
Open Blue Cumin Crusted Cobia