BD Outdoors

COBIA WONTONS

Few saltwater fish taste better than cobia. Caught along the Gulf and Atlantic coasts, cobia is a prized catch for its fight and tasty white meat. Try this cobia wonton recipe for some fantastic finger food.

INGREDIENTS

  • 1 pound of fresh cobia filets, diced about 1-inch thick (if you don't have cobia, amberjack, wahoo, yellowtail or any other firm white fish will work)
  • ½ cup chopped green onions
  • ½ tsp blackening seasoning
  • 1 package of wonton wrappers (usually available in the freezer, deli or produce section)
  • Sweet chili sauce for dipping (available in the Asian or ethnic-food aisle)

DIRECTIONS

Combine the fresh cobia, chopped green onions and seasoning in a food processor and pulse until it's the consistency of hamburger. Set out the wonton wrappers, and place about half a teaspoon of the fish mixture on each one. Fold the wrappers as it's described in the instructions on the outside of the package. Basically, you want to make it resemble a ravioli.

Steam the cobia wontons in batches for three minutes (a wire rack over boiling water with a lid works if you don't have a steamer). After steaming, you can freeze or refrigerate the wontons if you don't plan on using them right away.

When ready to serve, panfry the cobia wontons in batches in a little canola oil or melted butter until the wonton is just lightly browned and crispy. Serve with sweet chili dipping sauce for a yummy appetizer. You better make heaps because they won't last long. For an even nicer presentation, serve the wontons with slices of fresh mango, drizzled with the sweet chili sauce.

For more of Maggie's recipes, visit Corkydecker.com and click on recipes.

MAGGIE ROSAINE

MAGGIE ROSAINE

Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the photos of her recipes herself.

"I do all my own recipe photos and also contribute to my husband, Corky Decker's writing about fishing and hunting with photos and editing," she says.

Maggie is currently working on a cook book all about recipes for fish and game. "I really like to catch, hunt or gather my own food and avoid over processing," she says. "I love to create healthy, yummy dishes and to prove that health and flavor are not diametrically opposed!"

For more of Maggie's recipes, visit Corkydecker.com and click on recipes.