For a speedy healthy meal, Cobia is the perfect choice. Smoked paprika, thyme and cayenne pepper add a hint of heat and spice without overpowering the flavor of the fish.
Combine all spice ingredients and mix. Store in sealed container.
Pre-heat a pan over medium high heat. Add olive oil to pan. Dredge each cobia portion in the spice mix and place in pan when it’s almost at smoking point.
Cook the fish on each side for about 5-7 minutes or until flaky and opaque. Remove from pan and add a squeeze a lemon to each piece.
Serve with couscous, fresh herbs and a cool yogurt dressing or even soft polenta topped with salad.
- 4 x 4oz Open Blue Cobia portions (skinless)
- Olive oil
- 1 lemon
- Blackening spice:
- 3 tablespoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 tablespoon powdered onion
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme