Vietnamese Open-Face Cobia Tacos

Vietnamese Open-Face Cobia Tacos

Sometimes I get really really excited about developing recipes for a contest. I just can’t get enough of the sponsor’s product. So it is with Open Blue Cobia. I can’t stop thinking about what TasTy dishes I can make with Cobia. I tried deep frying Cobia and of course, the texture was perfect. I liked it but I thought the puffy batter hide the distinct flavor. Then I thought of a taco with Cobia two different ways! I could poach some of the Cobia in lemongrass ginger broth then use sashimi Cobia with a light sauce on top. I crafted a well balanced Vietnamese Sauce. The sauce has heat, sweet, and just enough lime juice to make it fresh. Ohhhh how I love my sauce….how my Cobia loves it too! What fun to have Sashimi Cobia and poached Cobia all on one taco! This dish shows how versatile cooking with Cobia can be! #CobiaCookoff

I must brag a minute, my latest Cobia creation, Vietnamese Open-Face Cobia Tacos, taste like the most memorable taco you have ever eaten while walking along the sandy beach on some exotic shoreline. It is innovative…who has ever heard of an open-face taco with a Vietnamese twist? Intriguing ~ indeed!

I am craving it right now even though I just finished off the rest of the Cobia mixture from 10 hours ago. The texture was still perfect! I think the sashimi Cobia had cooked in the Vietnamese sauce…think the most incredible ceviche. Yum!

Time for me to retire to bed and dream of exotic sandy beaches and lil’ huts that sell the most memorable Vietnamese Open-Face Tacos!

- INGREDIENTS -

Two-Ways Cobia:

1 (4-6 ounce) sashimi quality Open Blue Cobia fillet, thinly sliced

4 (4 ounce) Open Blue Cobia fillets

sea salt

32 ounces fish broth or chicken broth

1/4 cup lime juice

3 tablespoon finely grated lemongrass

2 tablespoon finely grated ginger

1 tablespoon minced garlic

1 serrano pepper, chopped

1 tablespoon sugar

1 teaspoon salt or to taste

Vietnamese Avocado Mash:

2 avocados skin and pit removed

2 green onions, minced

1/2 Serrano pepper, seeds removed, minced

2 tablespoons minced cilantro

2 tablespoons Vietnamese sauce from recipe below

1 teaspoon lime juice

Tortillas and Garnishes:

12 (3-inch) mini corn tortillas

1/4 cup canola oil

1 tablespoon black sesame seeds for sprinkling over crab

Cilantro for garnish

Vietnamese Sauce and Cobia Topping:

1 tablespoon finely grated lemongrass

1 tablespoon finely grated ginger

1/2 tablespoon freshly grated garlic

1 teaspoon Sriracha hot sauce or to taste

1 1/2 teaspoon toasted sesame seed oil

2/3 cup freshly squeezed lime juice

1/3 cup fish sauce

1/3 cup granulated sugar

1/4 cup chopped green onion

1/4 cup chopped celery

1/4 cup finely chopped sweet red bell pepper

1/2 cup snipped cilantro leaves

1 tablespoon minced mint

- INSTRUCTIONS -

To prepare Cobia: Keep sashimi quality Open Blue Cobia fillet in refrigerator. Take remaining Cobia fillets from refrigerator and salt both sides. Set aside.

To make Poaching Liquid: In large stockpot or skillet, combine fish broth, lime juice, lemongrass, ginger, garlic, Serrano pepper, sugar and salt to taste. Bring to a boil,

lower Cobia into hot poaching liquid. Cover skillet, and reduce heat to low, cook 5 minutes. Transfer Cobia from poaching liquid, using a fork break into large flakes, cover, and refrigerate.

To Make Avocado Mash: Mash avocados, green onions, Serrano pepper, cilantro, 2 tablespoons Vietnamese sauce from recipe below. Salt to taste and add lime juice if needed.

To Make Tortillas: In a 12-inch skillet, heat oil on medium-high. Cook 6 tortilla rounds at a time. Fry each batch, turning once with tongs, until golden brown. Drain on paper towels. Set black sesame seeds and cilantro aside until ready to serve.

To Make Vietnamese Sauce: In a medium bowl, whisk lemongrass, ginger, garlic, hot sauce, sesame seed oil, lime juice, sugar, green onions, celery, red bell pepper. Transfer 2 tablespoons Vietnamese sauce to the mashed avocado; set aside. Transfer 2 tablespoons Vietnamese sauce to a shallow bowl and add thinly sliced Sashimi Cobia. Fold into remaining sauce in the medium bowl, flaked Cobia, cilantro, and mint.

To assemble: Top tortillas evenly with Vietnamese Avocado Mash, leaving ½-inch rim around outer edge. Top with lemongrass flaked Cobia. Add a slice of Sashimi Cobia. Sprinkle with black sesame seeds and cilantro.

Yields: 12 (3-inch) appetizers

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ONE THING I LOVE ABOUT OPEN BLUE

is...

“INNOVATIVE OPEN OCEAN MARICULTURE

We believe that the best way to raise fish is in the open ocean. That’s why we moved fish farming into the deep sea and created the largest open ocean mariculture system in the world off the coast of Panama.” Open Blue

ONE MORE REASON >>>

“ENRICHING HEALTH AND NUTRITION

We raise our fish in a stress free, low density and high-energy open ocean environment. This results in healthier fish that is naturally high in protein and very rich in Omega 3.” Open Blue

AND DON’T FORGET

ENVIRONMENTALLY & SOCIALLY RESPONSIBLE

Open Blue is dedicated to providing our fish with the best environment possible with the least impact to the ecosystem. We believe a healthy environment produces healthy fish, and ultimately healthy people.” Open Blue