Cobia with Thai-Style Coconut Curry
plus Bell Pepper, Onion & Cilantro-Lime Rice
Our mild, buttery cobia fillets star in this Thai-inspired curry. While the fish is roasting to flaky perfection, bell pepper is simmered in a creamy coconut curry with spicy-sweet Thai chili sauce and lime juice. Spoon the curry over buttery rice speckled with fresh cilantro and lime zest, serve the cobia over the top along with more curry sauce, and dig in!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
White Rice
1 unit
Bell Pepper
1 unit
Onion
1 unit
Lime
¼ ounce
Cilantro
10 ounce
Cobia
(Contains Fish)
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains Tree Nuts)
2 unit
Veggie Stock Concentrate
1 ounce
Sweet Thai Chili Sauce
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, ¾ cup water (1½ cups 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 use in Step 6.
• While rice cooks, wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Mince cilantro.
• Pat cobia* dry with paper towels; season all over with ½ tsp curry powder (1 tsp for 4 servings), salt, and pepper (you’ll use more curry powder in Step 4). • Place cobia on a lightly oiled baking sheet. TIP: Line the sheet with foil before oiling for easy cleanup. • Roast on top rack until cobia is cooked through and flakes easily with a fork, 8-10 minutes.
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, onion, and a big pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes. • Stir in 1 tsp curry powder (2 tsp for 4 servings); cook, stirring, until fragrant, 30 seconds.
• Thoroughly shake coconut milk in container before opening. • To pan with veggies, stir in coconut milk, stock concentrates, chili sauce, 1/3 cup water (2/3 cup for 4 servings), and juice from half the lime. • Bring to a boil, then reduce to a low simmer. Cook, stirring, until curry has reduced by about half and veggies are tender, 2-4 minutes. • Taste and season with salt; stir in more lime juice if desired.
• Fluff rice with a fork; stir in half the cilantro, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of lime zest. Season with salt and pepper. • Divide rice and veggie curry between shallow bowls in separate sections, leaving some curry sauce in the pan. TIP: Tongs or a slotted spoon work great here! • Place cobia atop veggie curry and spoon remaining curry sauce over top. Garnish with remaining cilantro and serve with any remaining lime wedges on the side.
Cobia is fully cooked when internal temperature reaches 145°.