Cobia Recipe

Wardster

It's that time of year and I'm heading out for some tomorrow. I have never eaten Cobia before and I'm looking for a good recipe. Any help would be appreciated!!
Thanks and have a Merry Christmas!

mollyshark

Wardster,[p]Is this a type of snake?[p]

bigarms

Wardster,[p]Try this re-engineered John Folse recipe......it's great.[p] Tomato and Basil Cobia
PREP TIME: 30 Minutes
SERVES: 4
John Folse original Folunder Recipe


COMMENT:
No herb compliments tomato better than basil and the two come together perfectly as a sauce on this sautéed Cobia dish. Try other herbs such as tarragon and chives in the place of the basil for an interesting twist. [p]INGREDIENTS:[p]6 Roma tomatoes, diced
2-3 leaves fresh basil
4 (1/4-pound) Cobia fillets
olive oil, for sautéing
Dizzy Pig Raging River Rub
1/2 cup onion, julienned
3 cloves garlic, sliced
1 red bell pepper, julienned
1 green bell pepper, julienned
2 tbsps fresh oregano
12 asparagus stalks
salt and freshly ground black pepper to taste
granulated garlic to taste
chopped parsley for garnish
METHOD:
Coat a large sauté pan with oil and heat over medium-high heat. Rinse fish in cold water and season with salt, pepper and granulated garlic. Lightly dust fillets in Raging Rover Rub. Grill fish on the BGE until done. When done, remove fillets and keep warm. In a pan, add olive oil, onion and garlic and sauté until onions are translucent. Add peppers and cook an additional 2 minutes. Add tomatoes, oregano and basil and season to taste with salt and pepper to taste. Cook for 10 minutes and add asparagus. A small amount of water or chicken stock may be needed to retain moisture. Cook another 5 minutes and serve. For a nice plate presentation, place two fillets on a plate and top with vegetable mixture, chopped parsley and a sprig of fresh basil.

sprinter

Wardster,[p]Where are you heading out for cobia this time of year? They typically make their annual run early spring, you going out for them in deeper water? Or when you say you are going out for some, are you going to the store to get them? Just curious.[p]Either way, they are great on the egg. I add some lemon pepper and salt to them and cook them direct. Its tough to get a whole cobia fillet on the egg if they are of any size, and you cook it whole, so I've gone to cutting mine into steaks and have really enjoyed them that way. Its also a LOT easier to clean them as all you have to do is clean the fish and gut it, leave the skin on and everything. Cut the steaks about 1 1 1/2 inch thick. When you eat them be sure not to eat the bloodline off of the side of the fish, its REAL fishy tasting.[p]Anyway, hope this helps. Great tasting fish by itself, dont do too much to it.[p]Troy

Bobby-Q

MollyShark,
It's long and slim, but it's a fish. I think they are mostly in Florida, but not really sure.

Sigmore

Bobby-Q, They are mostly around Florida, around, not in. ;>)

CampCook

sprinter,
I'm not familiar with the Cobia. However, there a lot of fish that have this blood line down the side including salmon, Cisco, and walleye. It should be stripped out when the fish is dressed. Usually, it can be grabbed with fingers, pulled free, and discarded.

Wardster

Molly, Molly, Molly.... That gave me a chuckle.[p]Yes, they are a popular game fish. Kinda a cross between a shark and a catfish.

Wardster

sprinter,
They stay year 'round here in Tampa. This time of year, the flock to the warm water outflows of the power plants.
It's almost like shooting fish in a barrell.... no pun intended.
Thanks for the tips on the cook. I'll try them out.