Blackened Cobia With Creamy Mashed Sweet Potatoes and Asparagus

Blackened Cobia With Creamy Mashed Sweet Potato & Asparagus

  • 2 fresh cobia filets
  • 2 large sweet potatoes, peeled and cut into thick cubes
  • 10 large asaparagus stalks, stems trimmed off
  • 2 tbsp Chef Paul blackened seasoning
  • 2 tbsp unsalted butter + 1/2 tbsp + 2 tbsp = 4.5 tbsp total
  • 1/4 cup heavy whipping cream
  • 3 tbsp water
  • salt and pepper to taste

Heat large pot of salted boiling water. Once boiling, add in sweet potato and cook for about 15 minutes until you can pierce the sweet potato with a fork and it meets no resistance (should be very soft). Drain and add the sweet potatoes back to the pot you had cooked them in. Add in 2 tbsp butter while the potatoes are still very hot. Add in the heavy whipping cream. Using a masher or back of a fork, smash the potatoes and then use a whisk to get a creamy consistency. Add 1 tsp of salt and 1 tsp of pepper (add more to taste if needed)

Season the cobia filets generously with blackened seasoning, salt and pepper. Heat a large pan with 1 tbsp extra virgin olive oil. Once sizzling, add the seasoned Cobia filets to the pan. Sear and cook for 3-4 minutes per side until cooked through. Remove from the pan and set aside for 3 minutes, covered with tin foil.

Add asparagus to a large frying pan over medium/high heat with 3 tbsp water. Cover and steam for 5-10 minutes until soft. Remove the lid and add 1 tbsp unsalted butter, 1/2 tsp of salt and 1/2 tsp of black pepper. Toss the asapargus in the butter and seasonings and then remove pan from the heat.

Plate the mashed sweet potato with Cobia filet on top and a side of the asparagus. Enjoy!

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