Cobia with shirataki noodles sweetsavant.com

Cobia is a saltwater fish with mild white flesh. The fillets are dense and meaty making it a great option for grilling, broiling and most any cooking method. After removing the skin I wrapped the fish in parchment and aluminium foil and steamed the fillets with a little butter, lemon and chives. I kept the preparation of the fish simple because  I wanted the delicate flavor of the Cobia to shine through.

Cobia with shirataki noodles sweetsavant.com

For me, the real star of the show is the cobia skin cracklin’. I scraped off any fish flesh that remained on the skin, rubbed the skin with oil, seasoned it with salt, pepper, smoked paprika and cayenne pepper. This is MAGIC folks I gotta tell you. Describing it is difficult to do so take a look at the video below and you see how crispy the cobia skin gets. It even puffs up like traditional cracklins.

To complete this meal I sauteed some shredded broccoli leaves with garlic, sweet red peppers and combined them with calorie free, carb free, gluten free shirataki noodles.

Cobia en Papillote with Cobia Skin Cracklin'
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
You will need a large pot to boil the noodles Parchment paper, foil and 2 baking sheets
Ingredients
  • COBIA SKIN CRACKLIN'S
  • cobia skin
  • 1 tablespoon canola oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (or to taste)
  • COBIA EN PAPILLOTE
  • 4- 4 ounce cobia fillets
  • 2 tablespoons unsalted butter
  • 1 lemon
  • salt and pepper
  • SHIRATAKI NOODLES
  • 2 packages shirataki noodles
  • 2 cups kale or broccoli greens (or any green leafy vegetable you like)
  • 1 red bell pepper
  • 2 cloves of garlic
  • 2 tablespoons of canola or olive oil
Instructions
  1. Bring a pot of water to boil for the shitataki noodles
  2. Make the cobia skin craklin'. Lay the fish skin side down on a cutting board. Remove the skin from the fish by running a sharp knife between the fish flesh and the skin.
  3. Repeat with the remaining pieces of fish
  4. Scrape any remaining fish pieces from the skin, drizzle the fish skin with oil and season with salt, pepper, smoked paprika and cayenne pepper.
  5. Line a baking tray with parchment place the skin flat on the parchment and bake at 325 degrees for 30 minutes to dry and crisp the fish skin
  6. While this fish skin is cooking prepare the fillets
  7. Lay the cobia fillets on parchment paper, add butter, salt, pepper, lemon slices and chives
  8. Fold the parchment around the cobia to make a packet.
  9. Wrap the parchment in foil to make a tight seal.
  10. Repeat this with the remaining fish. Place the foil wrapped fish on a baking tray
  11. Bake the packets in the 325 degree oven for 12 minutes.
  12. Remove the finished cobia fillets from the oven but leave the skin in
  13. Turn the oven up to 400 degrees and cook the fish skin about 5 minutes more, it should start to puff and crackle. Watch it closely so the fish skin doesn't burn Remove from the oven while you make the noodles
  14. Shred the greens into ¼ inch strips
  15. Slice the bell pepper into ¼ inch strips
  16. Saute the greens and bell pepper in canola oil for 5-7 minutes
  17. Add the garlic, season with salt and pepper
  18. Drain and rinse the noodles for 15 seconds
  19. Blanch the shirataki noodles in the boiling water for 1 minute and drain
  20. Add the noodles to the sauteed greens and bell peppers
  21. Serve the fish on top of the noodles and pour any of the fish juices on top
  22. Serve with fish cracklin's

 

2 Comments

2 Comments on Release the CRACKLIN’! Cobia en Papillote with Cobia Skin Cracklin’

  1. Sanaa Brooks
    September 27, 2015 at 12:56 am (2 years ago)

    I gotta admit I was scared by the title of this post (since I had no clue what it was or what it meant) and then when I clicked on it and saw food I was like … MMMMMMM! Lol This sounds really good!

    ~ Sanaa
    http://www.sanaabrooks.com

    Reply
    • Demetra Overton
      September 27, 2015 at 1:49 am (2 years ago)

      LOL Sanaa! Don’t be scurd!Thanks so much for reading

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *