spicy seared cobia with thai roasted chili glaze over mango salsa

• serves 2
• 3/4 – 1 lb. cobia fillet, center cut, pin bones removed, skin off
• 1 cup mango salsa
• 1 t monahan’s cajun seasoning, or paul prudhomme’s cajun magic
• 1 t cumin powder
• 1 t curry powder
• 1 t roasted red chili paste, we use thai kitchen brand (available in most grocery stores)
• juice from 1 lime
• olive oil

pre heat oven to 350º. prepare mango salsa. mix cajun seasoning with curry and cumin. coat top and bottom of fillet with seasoning mix.

heat iron skillet or heavy-duty ovenproof pan over high heat. add 2 t olive oil to pan and when sizzling hot add fillet and sear for 2 minutes per side. remove pan from heat for a moment then remove fillet from pan, slice diagonally into 1 1/4 inch pieces, return pan to heat and add cobia slices (on their sides) to pan. sear for 2 minutes then flip and place pan in the oven for another 2-4 min. or until cobia is barely opaque in the center (gently check with sharp knife so you won’t mar the appearance).

fan the fillets over the mango salsa on the plates. pour off any excess oil from pan and add roasted chili paste, olive oil and lime juice and stir until boiling and well mixed. glaze over tops of each piece of fish and attack!