GRILLED COBIA WITH HONEY MANGO, KEY LIME & HABANERO SALSA SERVED OVER PAPAYA-CHIPOTLE SAUCE

Cobia

Ingredients Weight Measure
Cobia, filleted, cut into 4-oz. steaks 6 lbs.
Kosher salt to taste
Black pepper, fresh to taste
Mango Salsa 3 cups
Papaya-Chipotle Sauce 3 cups
Cilantro sprigs, for garnish as needed

Mango Salsa

Ingredients Weight Measure
Ataulfo (also called Honey) Mangoes, peeled, diced 4 ea.
Cucumber, medium, peeled, diced 1 ea.
Cilantro, chopped 1 bunch
Red bell pepper, brunoise 1 ea.
Key limes, juice of 4 ea.
Kosher salt 1 tsp.
TABASCO® brand Habanero Sauce 2-1/2 tsp.

Papaya-Chipotle Sauce

Ingredients Weight Measure
Papayas, peeled, pureed 2 ea.
Plain yogurt 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 4 Tbsp.
Kosher salt 1/2 tsp.

Method

  1. Season the fish with salt and pepper. Grill over high heat, for about 5 minutes per side.
  2. Combine all the Mango Salsa ingredients in a large mixing bowl. Stir well to blend flavors and reserve.
  3. Combine all ingredients for the Papaya-Chipotle Sauce in a food processor and blend until smooth.
  4. To serve, spoon 1/4 cup Papaya-Chipotle Sauce onto the center of each plate. Arrange 2 4-oz. pieces of Cobia over the sauce. Top with 1/4 cup Mango Salsa. Garnish with a fresh cilantro sprig, and serve.

Yield: 12 servings