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.
- 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)
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.
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