Simple and Delicious Cobia Recipes
Yesterday, to our surprise, we caught a nice cobia while out fishing a wreck off Marathon. Unlike during the winter months, cobia are not that common in the Florida Keys during summertime, especially on the Atlantic Ocean side. So we were quite thrilled to put one in the box- thrilled enough that we decided to have friends over for dinner to enjoy our delicious catch.
Below are two simple recipes for how I cooked the cobia. I didn’t feel like running to the grocery and doing anything fancy so I just used what I had around the house. Both styles of fish ended up being absolutely delicious.
The lime grilled cobia was nice and refreshing after a hot day on the water, and the spicy, Asian dish, has just the right amount of kick to get the evening rolling.
Lime Grilled Cobia
Cobia Fillets- 8 steaks cut into 3 inch squares
- Old Bay
- Garlic Powder
- 1 Lime
- 1 16 oz. bottle Newman’s Light Lime Vinaigrette Dressing
Season the fish with salt, pepper, old bay and garlic powder and place in a bowl or baking dish. Cover fillets with Lime Vinaigrette Dressing and marinade in the refrigerator for one hour. Turn the grill to high heat (if using propane) and wipe the grate with vegetable oil to keep the fish from sticking. Grill for 5 to 6 minutes per side. Squeeze fresh lime juice over fillets and serve.
Spicy Asian Cobia
- Cobia fillets- cubed
- Cayenne pepper
- Garlic powder
- Onion powder
- One bottle Szechuan Spicy Stir Fry Sauce
- 1 tablespoon Vegetable Oil
Place cobia cubes in a bowl or baking dish and season with salt, pepper, cayenne pepper, garlic powder and onion powder. Pour half the bottle of stir fry sauce over the fish and marinade for ½ hour. Coat the surface of a cast iron skillet with vegetable oil turn the heat to medium. Add two or three tablespoons of stir fry sauce to the pan and cook fish for 8 to 10 minutes until seared on the outside and flaky white in the middle.