Sport fishermen know that cobia is a fish that is notoriously difficult to catch. The fish can weigh up to 100 lbs. and they put up such a fight that they break lines or burst through nets. If you do manage to catch one, you are in for a real treat, because the sweet, almost nutty, flavor of cobia is unrivaled. Cobia can be broiled, grilled or sautéed, and because it is a flavorful fish on its own, it needs only light seasoning.
Preheat the broiler.
Brush the broiler pan with olive oil. The olive oil will prevent the cobia fillets from sticking.
Place the cobia on the broiler pan and drizzle the fillets with lemon juice. Season the cobia with salt and pepper to taste as well as cayenne pepper, if you are using it.
Broil the cobia for five minutes. Turn the cobia and broil the fillets for five more minutes. The cobia is ready when it is opaque all the way through the fillet.
Remove the cobia from the broiler pan and serve it hot with lemon wedges as a garnish.
Preheat the grill to medium-high, or 400 degrees Fahrenheit. Brush the grill grates with olive oil to prevent the fish from sticking.
Season the cobia with salt and pepper to taste and lay it on the grill. Cook the cobia for six minutes, then turn the fillets and grill for five more minutes. The cobia is ready when it is opaque all the way through.
Remove the cobia with the grill spatula and serve it hot with lemon wedges as a garnish.
Heat 3 tbsp. of olive oil in a skillet over high heat. Add the minced garlic and reduce the heat to medium. Sauté the garlic until it begins to pop in the pan.
Season the cobia fillets with salt, pepper and oregano and place the fillets in the pan. Sauté the cobia fillets for three minutes, then turn them and sauté for three more minutes. The cobia is ready when it is opaque all the way through.
Remove the cobia from the skillet with a spatula and serve hot.
Things You'll Need
1/4 cup olive oil for broiling or grilling, 3 tbsp. for sautéeing
2 lbs. cobia fillets
1/4 cup lemon juice
Salt and pepper to taste
2 tsp. cayenne pepper
4 garlic cloves, minced
2 tsp. oregano
- "Rudow's Guide to Fishing the Mid Atlantic"; Lenny Rudow; 2006
- "Creole Gumbo and All That Jazz"; Howard Mitcham; 1992
- "Louie's Backyard Cookbook"; Jane Stern, et al.; 2009
- "Game for All Seasons Cookbook"; Harold Webster, et al.; 2007
- "The Saltwater Cookbook: Fish and Seafood: From Ocean to Table"; Tim Lauer; 2004