INGREDIENTS
Ingredients:
1 lb. cobia filets, patted dry
Large handful of fresh cilantro leaves 1 jalapeño, seeds removed
1/2 red chile, seeds removed (optional) 2 cloves garlic, peeled
1 tbsp fresh ginger, chopped
1 tbsp lemon juice
1/2 tsp cumin
1/2 tsp kosher salt
3 tbsp olive oil
1/2 cup fresh mango, chopped
Handful of toasted pepitas (pumpkin seeds) or sunflower (seeds) Fresh lemon or lime wedges for finishing
DIRECTIONS
Directions:
1. Heat oven to 450 degrees.
2. Combine cilantro through olive oil in a food processor and pulse several times until
combined.
3. Lightly sprinkle both sides of the filets with salt & pepper.
4. Place filets in a rimmed baking sheet and pour the cilantro mixture over them, covering
both sides. Bake for about 15-20 minutes (depending on how thick your filets are). You can tell they’re cooked when you touch them and the flesh is relatively firm and bright white.
5. Serve over rice or greens.
6. Top with fresh mango, pumpkin seeds, and a sprinkle of lemon or lime juice just before
serving.
