With the number of Cobia that have been hitting the docks lately, I have had the pleasure of being allowed to keep a little bit of our catch over the last weeks. I wanted to share one my favorite recipes for just about any of the great fresh fish caught in our area. This recipe is however best done with a firm, flaky, and substantial fish. Think Cobia, Amberjack, Grouper, and the like.
Things you will need:
->Good amount of fresh fish. I like thick, heavy fillets such as what comes off a Cobia or Amberjack. For our household I like to make about 2lbs and keep the left overs for lunch!
->1-2 bunches of fresh Cilantro
->1-2 cups of Sour Cream (light if you like), Mayo (Dukes!), and Stoney Field Farms cream on top french Vanilla or plain yogurt
->4-8 fresh, ripe limes
->Sweet Corn, on the cob preferred
->Soft Taco size tortillas, corn or flour
->Fresh Salsa of your choice
->1 head of cabbage
->Powdered Chipotle Chili powder
->Any other fresh, crispy, and tasty sides or toppings, these are just my favorites.
->Rice, black beans (cooked, I like Kirby’s brand).
1) lightly salt your fresh fish and put a small amount of chipotle powder on both sides of the fish. Keep the fillets thick, dont cut them down at all. I will often toss on 1-2lb thick chunks and make sure they cook nice and slow. Place the fish on a grill that has been allowed to heat for at least 10 minutes (gas) or smoldering charcoal. This is usually when I place my corn on the grill as well.
2)Toss your rice on to cook however you like to cook it.
3) Keep the heat on med or low and watch the fish. You want a nice little bit of char on the outside, trying to only flip it once. If there is a thin end, just cut it off when its done and let the thick pieces cook slowly. I like to make mine about medium rare, especially with the Cobia. Occasionally squeeze a lime over the fish as its cooking to infuse a little more flavor.
4) once the corn and fish is done, set the fish in a bowl covered in cling film to keep it moist and let it cool a little bit. It should be flaky, but not dry. The corn should be a little charred as well, giving it that nice open flame taste.
5) cut the corn off the cob and mix it 50/50 with the fresh salsa.
6)slice thin strips of cabbage and whatever other condiments you like.
7) in a large bowl mix equal parts mayo, yogurt, and sour cream. Squeeze about 2-5 limes into the mixture (to taste, we like it tangy so with 2 cups of each ingredient I do about 4 limes). Dice a large bunch of Cilantro and add it to the mix. Season with the Chipotle to taste (I love the stuff, so I pour it in.
8) Mix your rice and black beans, add a big handful of chopped Cilantro.
9) Get your nice warm tortillas and layer down some rice and beans, flake some fish onto it, salsa/corn mix, cabbage, and lastly the cilantro chili sauce. You wont believe how good this is!
Get ready to enjoy one of the most refreshing and tasty ways to enjoy the fruits of the waters of Southwest Florida!