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