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Roasted Cobia with Sweet-Spicy Slaw
Recipes
Roasted Cobia with Sweet-Spicy Slaw
4 servings
35 minutes total

Ingredients

  • Nonstick aluminum foil
  • 1 medium head purple cabbage
  • 4 (6 oz) fresh cobia fillets (about 1 ½ lb)
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon pepper
  • ½ cup rice vinegar
  • 6 tablespoons peach nectar
  • ½ teaspoon ground red pepper
  • ½ teaspoon garlic powder

Steps

    1. Preheat oven to 275°F. Line baking sheet with foil. Slice cabbage thinly. Coat fish with 1 tablespoon olive oil, ½ teaspoon salt, and pepper, then arrange on baking sheet (wash hands); bake 20–25 minutes until center flakes easily and is 145°F.
    2. Meanwhile, combine in large bowl: vinegar, peach nectar, remaining 4 tablespoons oil, crushed red pepper, garlic powder, and remaining ½ teaspoon salt; add cabbage to bowl and mix well. Serve fish with slaw.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 350, Total Fat 19g, Sat Fat 2.5g, Trans Fat 0g, Chol 70mg, Sodium 740mg, Total Carb 12g, Fiber 3g, Sugars 7g, Protein 34g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%