1 clove garlic, crushed
1 tbsp chopped cilantro
4 small soft corn tortillas
dash chipotle chili sauce
4 slices avocado
Place the cobia in a baking
dish and squeeze half a lime over it. Add the garlic, cumin, chili
powder, smoked paprika, and 1 tablespoon of the oil. Season with salt
and pepper and turn the cobia in the marinade until evenly coated.
Refrigerate, and let marinate for at least 15 minutes.
Combine the cabbage, onion,
and cilantro in a large bowl. Squeeze half a lime over mix. Drizzle with
the remaining 1 tablespoon oil, season with salt and pepper, and toss
to combine. Taste and add more salt and pepper if necessary; set aside.
Warm the tortillas by heating
a medium frying pan over medium-high heat. Add 1 tortilla at a time,
flipping to warm both sides, about 5 minutes total. Wrap the warm
tortillas in a clean dishcloth, and set aside while you prepare the
Brush griddle pan with oil
and heat to a medium-high heat. Cook the cobia on each side for 5-7
minutes per side until fully cooked and flakes easily. To serve, add the
cabbage slaw, fish, sliced avocado, and drizzle of spicy yogurt (yogurt
mixed with the Chipotle sauce).
Recipe courtesy of Savoryhttps://www.savoryonline.com/recipes/cobia-fish-ta...