Cajun spices add a spicy kick to Cobia portions, great for the grill or BBQ! Serve with a pepper & herb couscous and a natural yogurt dressing.
Cobia Family Style
- 1lb (400g) Open Blue Cobia Portions
- 8oz (250g) couscous
- 8oz (250g) chicken stock
- 1 tablespoon Cajun spices
- 3 bell peppers (different colors)
- 1 cucumber
- 1 bunch fresh coriander
- 1lb (400g) natural yoghurt
- 1 red onion
- 1 spring onion
- 1 red chili
- 1 lime
- 1 clove garlic
- Salt and pepper, to taste
- Olive oil
To prepare the couscous bring the chicken stock to the boil and add the couscous. Cover the pot with foil and set aside for a couple of minutes.
Cut the bell peppers, chili and red onion into small cubes. Then put a pan on high heat and stir fry the vegetables.
Add some lime juice and olive oil to the couscous, season with salt and pepper and set aside.
To prepare the cucumber yogurt salad, cut the cucumber into half and remove the seeds, then cut into small slices. Mix the cucumber slices with the yogurt and garlic and season with lime, salt and pepper.
Season the cobia portions with the Cajun spices, salt and pepper. Grill the fish on each side for about 4 minutes or until golden and the fish easily flakes. Dress with some fresh coriander leaves and olive oil.
Plate and enjoy!