Blackened Cobia w/ Saffron Rice
Prep Time: 5 minutes
Cook Time: 25 minutes
1/2 cup basmati rice
1 cup water
5 threads saffron
2 Blue Cobia filets, patted dry
1 teaspoon chili powder
1/2 teaspoon cayenne pepper, optional for extra heat
1 teaspoon smoked or regular paprika
1/2 teaspoon EACH onion powder, garlic powder, mustard powder
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon salt
Olive oil, for frying
1/4 cup soy sauce
1 teaspoon brown sugar
3 tablespoons sesame oil
1 teaspoon orange zest
In a saucepan, combine water, rice, and saffron. Mix and place on high heat. When rice begins to boil, lower heat and cover with a lid. Simmer for 20-25 minutes or until rice is soft. Allow to sit for 5 minutes to become sticky.
Heat olive oil in a skillet over medium heat. In a shallow dish, combine all spices. Press Blue Cobia into blackening spices to coat all sides. Place into skillet. Cook for 4-5 minutes on each side, or until internal temperature reaches 145 degrees.
In a small bowl, combine soy sauce and brown sugar. Stir until sugar is dissolved. Add sesame oil and orange zest. Whisk until combined.
Plate Blue Cobia over circles of saffron rice. Serve with orange soy sauce on the side.