Instructions

Step 1: Place the Cobia in a 9x13 inch baking dish. Add the paprika, garlic, lemon zest, crushed red pepper, parmesan, and a pinch each of salt and pepper. Drizzle with olive oil, rubbing the seasonings and oil evenly into flesh.

Yogurt sauce:

Step 1: To make the yogurt sauce combine all ingredients in a bowl and mix until smooth.

Salad:

Step 1: Chop the ingredients, mix them and add the olive oil, salt and pepper.

Cook the Cobia:

Step 1: Heat your grill, grill pan, or skillet to medium high heat.

Step 2: Place the Cobia on the grill. Cover and cook 4-5 minutes, carefully flip and grill another 3-4 minutes until opaque.

Step 3: Meanwhile, add the basil, cilantro, olive oil, juice of 1 lemon, chives, salt and pepper to a large serving bowl. Add the chickpeas, corn, tomatoes, and avocado, toss to combine.

Step 4: To serve, spread the yogurt sauce onto plates. Add the corn salad, then the Cobia.

Ingredients

For the Cobia:

• 14 oz Cobia fillet
• 1⁄4 cup extra virgin olive oil
• Salt and black pepper
• 2 teaspoons smoked paprika
• 4 cloves garlic, minced or grated
• zest of 1 lemon
• 1 pinch crushed red pepper flakes
• 1⁄4 cup grated parmesan cheese

For the Corn Salad:

• 1⁄2 cup fresh basil, roughly chopped
• 1⁄4 cup fresh cilantro, roughly chopped
• 1/3 cup extra virgin olive oil
• 1 tablespoon fresh chopped chives
• 1 pinch crushed red peppers flakes
• Salt and pepper
• 1 can chickpeas, drained
• 4 ears grilled or steamed corn, kernels removed from the cob.
• 2 cups cherry tomatoes, halved
• 1 avocado, diced

For the lemon yogurt:

• 1 cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1-2 cloves garlic, minced or grated
• Salt