Spicy Cilantro-Jalapeno Cobia


1 lb. Cobia fillets (or any sturdy, white, flaky fish), patted dry (be sure to remove any bloodline)
Large handful fresh cilantro leaves
1 jalapeno, seeds removed
½ red chile, seeds removed (optional)
2 cloves garlic, peeled
1 Tb. fresh ginger, chopped
1 Tb. lemon juice (about half a lemon)
½ tsp. cumin
½ tsp. kosher salt
3 Tb. olive oil
½ c. fresh mango, chopped
Handful of toasted pepitas (pumpkin seeds) or sunflower seeds
Fresh lemon or lime wedges for finishing


Heat oven to 450 degrees. Combine cilantro through olive oil in a food processor and pulse several times until combined. Lightly sprinkle both sides of fillets with salt & pepper. Place fillets in a rimmed baking sheet and pour the cilantro mixture over them, covering both sides. Bake for about 15-20 minutes (depending on how thick your fillets are). You can tell they’re cooked when you touch them and the flesh is relatively firm and bright white. Serve over rice or greens. Top with fresh mango, pumpkin (or sesame) seeds, and a sprinkle of lemon or lime juice just before serving.