Negril Recipe

Prepare fish

Pat the cobia fillets dry with paper towels. Cut into taco-sized portions (about 2–3 oz each) if not already portioned.

Make blackening spice

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried oregano, ground cumin, cayenne pepper, kosher salt, and black pepper. Mix thoroughly.

Season fish

Brush fillets lightly with olive oil on both sides, then press the blackening spice evenly onto both sides of the fish.

Cook fish

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot. Add butter and 1 tablespoon neutral cooking oil. When butter foams, add fillets and sear 2–3 minutes per side, depending on thickness, until a dark crust forms and internal temperature reaches 135–140°F (for medium) or flakes easily. Work in batches to avoid crowding.

Finish

Transfer cooked cobia to a plate and squeeze a little lemon over the top. Keep warm while assembling tacos.

In a large bowl combine thinly sliced green and red cabbage, julienned carrot, sliced jalapeño, and chopped cilantro.

In a separate small bowl whisk together lime juice, apple cider vinegar, mayonnaise, hot sauce, honey, kosher salt, and black pepper until smooth.

Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning (add more lime or salt as desired). Let sit for 10–15 minutes to soften slightly and meld flavors.

In a small bowl combine minced chipotle, adobo sauce, ranch dressing, Mexican crema (or sour cream), lime juice, smoked paprika, and salt. Whisk until smooth and homogenous.

Taste and adjust heat or acidity: add a touch more adobo or a splash of lime juice if needed. Refrigerate until ready to use.

Warm corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable. Alternatively, wrap tortillas in a damp towel and microwave 30–40 seconds.

Build tacos: spread about 1 teaspoon of tinga ranch onto each warm tortilla. Place a portion of blackened cobia on top (1–2 pieces depending on size). Add a generous handful (about 2 tablespoons) of spicy slaw, a couple slices of avocado, and garnish with cilantro leaves.

Serve: drizzle additional tinga ranch if desired, serve with lime wedges on the side for squeezing. Serve immediately while fish is warm and tortillas are pliable.

Leftovers & storage: refrigerate unused tinga ranch up to 4 days, slaw up to 2 days (will continue to soften), and cooked fish up to 2 days. Reheat fish gently in a skillet to avoid drying.