Blackened Cobia
with Pineapple Mango Salsa & Cilantro Lime Rice
Ingredients
(2) 6 oz. Cobia Fillets
2 T. Cilantro
1 Mango
1 Avocado
½ Red Bell Pepper
2-3 Green Onions
½ Jalapeño
2 Garlic Cloves
1 Lime
1 Packet Blackened Seasoning
1/3 C. Pineapple Tidbits
½ C. Jasmine Rice
Tools: Small Pot • Mixing Bowl (small) • Large Pan (non-stick)
Instructions
Make the Rice
Bring 1 cup salted water to a boil.
Add the rice and 1 tsp. olive oil and mix.
Cook covered over low heat, for 15-17 minutes or until water is absorbed and rice is fluffy. Remove from heat.
Make the Salsa
Wash and dry your fresh produce.
Peel and small dice the mango.
Small dice ½ of the bell pepper (all if small).
De-seed and mince ½ the jalapeno.
Thinly slice the green onions.
Mince 2 cloves garlic.
Roughly chop the cilantro to make about 2 Tbsp.
Small dice the avocado.
Place 2/3 of the cilantro, the pineapple, and the rest of the ingredients in this step into a medium bowl.
Squeeze in the juice of ½ lime.
Season with a little salt and pepper, then mix well and place in the refrigerator.
Cook the Fish
Pat the fish dry with paper towels and season on both sides with blackened seasoning to taste.
Heat 1 Tbsp. olive oil in a large pan over medium- high heat.
Place fish in the pan and cook 3-4 minutes per side, or until cooked through and meat flakes away when probed with a fork.
Plating
Add remaining cilantro to the rice, and squeeze in the juice of remaining ½ lime.
Mix with a fork and serve in center of your dish.
Place the fish over the rice and top with desired amount of salsa. Enjoy!
