Blackened Cobia w/ Saffron Rice
Serves 2
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients
Rice
1/2 cup basmati rice
1 cup water
5 threads saffron
Cobia
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
Preparation
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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.
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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.
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In a small bowl, combine soy sauce and brown sugar. Stir until sugar is dissolved. Add sesame oil and orange zest. Whisk until combined.
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Plate Blue Cobia over circles of saffron rice. Serve with orange soy sauce on the side.