Marinated Grilled Cobia Recipe 35

Steps:

• Juice 1 each of the limes, lemons, and oranges into a medium mixing bowl. Add the olive oil, chipotle pepper, ginger, 1 teaspoon of the cilantro, and the fish sauce. Whisk until well combined. Divide the marinade in half.
• Place half of the marinade in a large zip-top bag. Season the fish with ½ teaspoon of the salt and add to the marinade. Seal and move the fish around to evenly coat. Refrigerate for at least 30 minutes, or up to 2 hours.
• Segment the remaining lemon, lime, and orange and add to the marinade in the mixing bowl. Add the mangos and stir to combine.
• Heat the vegetable oil in a small sauté pan set over medium-high heat. When the oil shimmers, add the shallot, garlic, dried shrimp, chile, peanuts, chile powder, and remaining 1 teaspoon salt. Cook, stirring occasionally, until shallot is translucent and peanuts are browned slightly, 3 to 4 minutes. Transfer the mixture to the bowl with the mango and toss the salad to combine.
• Bring 1 inch of water in a large pot to a simmer over medium-high heat. Remove the fish from the marinade and set in a steamer basket. Place the basket in the pot, cover, and steam until fish is cooked through, 8 to 10 minutes.
• Garnish the fish with the coconut flakes, mint, and remaining 1 tablespoon of cilantro and serve with the mango salad.

Steps:

• Cut fillets into serving size pieces, and place in a bowl. Combine olive oil and lemon juice. Add all remaining spices to oil and lemon juice, and mix. Pour mixture over fish steaks. Marinate for 5 minutes Remove from marinade and barbecue for about 8 minutes over coals (Keep checking, do not overcook!) Turn as necessary, basting several times with marinade. Serve hot off the grill