Cobia Taco Bowls

There's something special about spending time with your adult children. And if that means driving to the coast so we can spend the day boating and fishing together - I'm here for it.🎣😅  

We had the best time catching all those fish but if I'm being honest, it was equal parts fun and exhausting - and I did very little of the work.😂🤷🏻‍♀️  By the time we packed up the poles and cleaned our fish, we were too tired (and hungry) to cook so we took our fish to Fish Tales and let them prepare a delicious fish dinner for us.  It doesn't get much better than eating the red fish and trout for dinner that we caught the very same day.🐟😋 

Since we don't live near the coast - or own a boat - we don't have the option to go out and catch fresh fish for dinner every week so we have to rely on the next best thing - fish given to us by generous fishermen who live in Savannah.😉 @phillip.may.581  We were given this Cobia fish a few months ago which was a fish that I had never tried before and it was delicious. 😋 

I was raised eating fresh water fish that we caught in Lake Erie so salt water fish is something that's relatively new to me.  I've been introduced to so many new varieties of salt water fish and it's fair to say - I'm a big fan and I'm slowly learning how to cook it.  

No matter what kind of fish it is, I'm usually partial to grilled or sautéed fish as opposed to fried filets. I love a good blackened fish but sometimes I feel like blackened seasoning is too salty or spicy.  This recipe has a seasoning blend that hits that blend perfectly.  It's got a lot of good flavor but it's not spicy or overly salty.  If you're a fan of deliciously seasoned grilled fish - give this recipe a try.  

Cobia Taco Bowls
4 cobia fish fillets, skinned
4 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons paprika
1/4 teaspoon black pepper 
1 teaspoon salt

Fish Taco Bowl
2 cups brown rice, cooked
8 oz pre-shredded slaw mix
1 mango, sliced
1 Tablespoon lime juice
1/2 teaspoon honey
2 teaspoons olive oil
1/4 cup mayonnaise
1/2-1 teaspoon hot sauce
chopped cilantro

Mix together the chili powder, garlic powder, paprika, salt, and pepper.

Rub both sides of fish with spice mixture.

Grill fish until cooked through. 

Whisk together lime juice, honey, and olive oil in a large bowl.

Add slaw and toss to combine.  Refrigerate 10-15 minutes. 

Mix together mayonnaise and hot sauce.

Add rice to individual serving bowls.

Divide slaw among bowls. 

Top with cobia, mango, spicy mayo and cilantro. 

​Ciao!

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