Ingredients
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8 oz Open Blue™ cobia
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2 limes
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1 clove garlic, crushed
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1/4 tsp smoked paprika
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1/4 tsp cumin
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1/4 tsp chili powder
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2 tbsp canola oil
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1/4 head red cabbage
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1/2 red onion
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1 tbsp chopped cilantro
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4 small soft corn tortillas
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1 tbsp plain yogurt
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dash chipotle chili sauce
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4 slices avocado
Steps
1
Place the cobia in a baking dish and squeeze half a lime over it. Add the garlic, cumin, chili powder, smoked paprika, and 1 tablespoon of the oil. Season with salt and pepper and turn the cobia in the marinade until evenly coated. Refrigerate, and let marinate for at least 15 minutes.
2
Combine the cabbage, onion, and cilantro in a large bowl. Squeeze half a lime over mix. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
3
Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth, and set aside while you prepare the cobia.
4
Brush griddle pan with oil and heat to a medium-high heat. Cook the cobia on each side for 5-7 minutes per side until fully cooked and flakes easily. To serve, add the cabbage slaw, fish, sliced avocado, and drizzle of spicy yogurt (yogurt mixed with the Chipotle sauce).
