Pan seared Cobia with apple-mango slaw

  • Chef Judi
  • 0

A trip to the Downtown Farmer’s Market brought me some great finds-as always with Maggie’s Seafood. Fresh Cobia

All you need to do s season lightly with sea salt and fresh ground pepper and sear on both sides to a medium-rare to medium.

The other ingredients are all fresh from where else? Fresh market of course.

Mango Slaw with Cashews and Mint

2 mangoes, peeled, pitted and julienned (use firm ones)

1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly

1 red pepper, julienned

1/2 red onion, thinly sliced

6 tablespoons of fresh lime juice, from about two limes

1/4 cup rice vinegar

2 tablespoons oil of your choice

1/2 teaspoon salt

1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)

1/4 cup thinly sliced fresh mint leaves

1/4 cup toasted cashews, coarsely chopped

Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.

Season. Cobia with salt and pepper, sear on both sides, about 3 minutes on each .

Serve medium rare