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'
- 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
- 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