Release the CRACKLIN’! Cobia en Papillote with Cobia Skin Cracklin’

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.

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'

Demetra Overton sweetsavant.com

You will need a large pot to boil the noodles Parchment paper, foil and 2 baking sheets

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Ingredients

  

• COBIA SKIN CRACKLIN'S
• cobia skin
• 1 tablespoon canola oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon smoked paprika
• 1/4 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

 

• Bring a pot of water to boil for the shitataki noodles
• 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.
• Repeat with the remaining pieces of fish
• Scrape any remaining fish pieces from the skin, drizzle the fish skin with oil and season with salt, pepper, smoked paprika and cayenne pepper.
• 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
• While this fish skin is cooking prepare the fillets
• Lay the cobia fillets on parchment paper, add butter, salt, pepper, lemon slices and chives
• Fold the parchment around the cobia to make a packet.
• Wrap the parchment in foil to make a tight seal.
• Repeat this with the remaining fish. Place the foil wrapped fish on a baking tray
• Bake the packets in the 325 degree oven for 12 minutes.
• Remove the finished cobia fillets from the oven but leave the skin in
• 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
• Shred the greens into 1/4 inch strips
• Slice the bell pepper into 1/4 inch strips
• Saute the greens and bell pepper in canola oil for 5-7 minutes
• Add the garlic, season with salt and pepper
• Drain and rinse the noodles for 15 seconds
• Blanch the shirataki noodles in the boiling water for 1 minute and drain
• Add the noodles to the sauteed greens and bell peppers
• Serve the fish on top of the noodles and pour any of the fish juices on top
• Serve with fish cracklin's