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Cobia with shirataki noodles sweetsavant.com

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
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
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