Ecuadorian-Style Pescado Encocado
Cobia with Buttery Rice & Lime
- Fish
- Tree Nuts
- Milk
Get to know Ecuadorian cuisine during Hispanic Heritage Month with this fresh, coastal, coconut-infused dish. You’ll quickly pan-sear flaky cobia fillets, then simmer them in a savory coconut sauce with tomato and jalapeño. The fish is served with buttery rice, then sprinkled with scallions and a tangy squeeze of lime juice just before serving.
Ingredients
1 tablespoon
Fry Seasoning
½ teaspoon
Cumin
10 ounce
Cobia
(Contains: Fish)
1 unit
Jalapeño
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
¾ cup
Jasmine Rice
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
In a small pot, combine rice, 1¼ cups water (use a medium pot and 2¼ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Halve jalapeño, removing ribs and seeds for less heat; thinly slice into half-moons. Quarter lime.
Pat cobia* dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest later), half the cumin (all for 4 servings), salt, and pepper.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cobia and cook until browned on one side, 4-5 minutes. Turn off heat; transfer to a plate. Wipe out pan. (You’ll finish cooking the fish in Step 5.)
Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites, tomato, a big pinch of salt, and as much jalapeño as you like. Cook, stirring occasionally, until veggies are browned and tender, 2-3 minutes.
Stir in coconut milk, remaining Fry Seasoning, and ¼ cup water (½ cup for 4 servings), then add cobia, browned sides up. Bring to a simmer and cook, undisturbed, until sauce has thickened and fish is cooked through, 2-3 minutes.
Taste and season with salt and pepper if desired. Add juice from half the lime.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
Divide rice and cobia with sauce between bowls in separate sections. Sprinkle cobia with scallion greens. Serve with remaining lime wedges on the side.
