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Brazil · Cobia

Brazil-Nut-Crusted Cobia

Bijupirá em Crosta de Castanha-do-Pará

Down at the mouth of the Amazon, Brazil nuts are as common as peanuts. Belém cooks press them onto thick fillets of firm white bijupirá and bake them golden.

  • Prep 20 min
  • Cook 15 min
  • Serves 4
  • Level Easy
Photo: AmazingAlmonds · CC BY 2.0
Served with: Brazilian Garlic White Rice ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the crust

Method

Step by step, the way it is done on the island.

  1. Season the fish. Rub the fillets with the lime juice, garlic, salt and pepper and let them sit 15 minutes. Heat the oven to 400 °F (200 °C).
  2. Make the crust. Pulse the Brazil nuts in a food processor (or chop by hand) to coarse crumbs. Mix with the panko, melted butter, parsley, cilantro, lime zest and salt.
  3. Coat. Pat the fillets dry and set them on an oiled baking sheet. Brush the tops with mustard and press the nut mixture on firmly in a thick layer.
  4. Bake. Bake 12–15 minutes until the crust is golden and the fish flakes in the center. If the crust browns too fast, lay a piece of foil loosely on top.
  5. Serve. Let it rest 2 minutes, then serve with Brazilian rice and lime wedges.

On the side

The side dish that belongs with it, full recipe included.

Brazil

Brazilian Garlic White Rice

Arroz Branco

Loose, fluffy white rice sautéed with onion and garlic before it simmers. On every Brazilian plate it soaks up moqueca, beans and grilled-fish juices.

  • Prep 5 min
  • Cook 25 min
  • Serves 4–6
  • Level Easy

You need

  • 2 tbsp vegetable oil
  • ½ small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups long-grain white rice, rinsed and drained
  • 4 cups boiling water
  • 1½ tsp salt

How to make it

  1. Sauté. Heat the oil in a pot over medium heat. Cook the onion 2 minutes and the garlic 1 minute, without browning.
  2. Toast the rice. Add the drained rice and salt and stir 2–3 minutes until the grains look dry and a little see-through.
  3. Simmer. Pour in the boiling water, stir once and cook uncovered on medium until the water drops below the surface of the rice, about 8 minutes.
  4. Finish covered. Cover, turn the heat to low and cook 8–10 minutes more. Rest 5 minutes and fluff with a fork.

Photo: cookbookman17 · CC BY 2.0

More ways to cook Cobia

Same fish, a different corner of the sea.

Portland, JamaicaJamaican Cobia Rundown
Rota, SpainCobia a la Roteña
Crete, GreeceCobia Souvlaki with Tzatziki
Virginia Beach, VirginiaVirginia Grilled Cobia with Old Bay Butter