Cobia is a kind of fish that can be hard to catch. It can weigh up to 100 pounds and put up such a great fight, it can break lines or burst through the net.
But, if you do manage to catch one, you are in for a real treat. Why? Because there are a variety of different ways to cook cobia, whose and sweet and almost nutty flavor is incomparable.
All About Cobia
- Cobia lives in warm waters all over the world.
- It has a slim body, flat head and a protruding lower jaw.
- Its body is a dark brown color and this fish has a white belly with a dark stripe from its eye to tail.
- It also has small scales and smooth skin.
- Cobia can reach almost 150 pounds and 78 inches in length.
- Its meat is a light tan color that turns to snow white once cooked.
- It has a rich sweet flavor.
Most Common Ways to Cook Cobia
The most common ways to cook cobia include grilling, broiling and sautéing.
- Broiler pan.
- Basting brush.
- ¼ cup of olive oil for grilling or broiling and 3 tablespoons for sautéing.
- 2 pounds of cobia fillets.
- ¼ cup of lemon juice.
- Lemon wedges.
- Salt and pepper to taste.
- Grill spatula.
- 2 teaspoonful of oregano.
- 4 minced garlic cloves.
For the broiled cobia, follow these steps:
- Preheat the broiler.
- Brush this broiler pan using olive oil to stop the fillets sticking to it.
- Put the cobia on the broiler pan then drizzle the fillets with lemon juice, before adding salt and pepper, and seasoning the cobia to taste.
- Broil for at least five minutes. Turn the fish then broil the fillets for another five minutes. The cobia is ready once it is opaque all the way through its fillet.
- Remove the cobia from the broiler pan and serve it along with lemon wedge as its garnish.
The steps for grilled cobia:
- Preheat the grill to a medium-high or 400 degrees Fahrenheit. Brush the grill grates, using olive oil, to stop the fish from sticking to it.
- Season the fish with salt and pepper to taste, then lay it on the grill. Cook the cobia for six minutes, then turn the fillets and grill for another five minutes. When it is opaque all the way through, it is ready.
- Using grill spatula, remove the cobia and serve it hot together with a lemon wedge as the garnish.
Here are the steps for sautéed cobia:
- Heat 3 tablespoons of olive oil in the skillet over a high heat. Then add the minced garlic and reduce the heat to medium. Sauté the garlic up until it begins to pop in the pan.
- Season the cobia fillets with pepper, salt and oregano, and place them in the pan. Sauté the fillets for three minutes and then turn them and sauté them for another three minutes. The cobia is ready once it is opaque all the way through.
- Remove the cobia from the skillet with a spatula and serve hot.
Those are the three most common ways to cook cobia. The steps are so simple, they can easily be followed. You just need the right ingredients in order to broil, sauté and grill cobia.
Other Delightful Recipes
But wait, there's still more! There are a numbers of other ways to enjoy the delightful taste of the said fish.
Some of the best recipes you can choose are the following:
1. Pan Seared Cobia with Thyme Butter
- Four cobia fillets.
- A stick of softened butter.
- Olive oil.
- A bunch of chopped and fresh thyme.
- A lemon.
- Add the fresh and chopped thyme to the softened butter. Place the mixture in the refrigerator to chill and firm. Preheat the sauté pan over a medium-high heat and season the fish with pepper and salt.
- Add the olive oil to the pan and wait for its smoking point. Now, add the fish and sear on each side for almost 4 minutes.
- Once the fish is golden brown on each side, remove it from the pan. Add about 2 tablespoons of thyme butter on every fillet and top it with a squeeze of lemon.
2. Blackened Cobia
- 4 pieces of cobia.
- A lemon.
- Olive oil.
- 3 tablespoons of smoked paprika.
- A teaspoon of salt.
- ½ teaspoon of garlic powder.
- A tsp. of ground black pepper.
- A tbsp. of powdered onion.
- A tsp. of dried thyme, cayenne pepper, and dried oregano.
- Combine and mix all the ingredients. Store them in a sealed container.
- Preheat the pan over medium-high heat and add the olive oil. Dredge the fish into the spice mix and place in the pan once it’s almost at smoking point.
- Cook every side for almost 3 minutes, then remove the fish from the pan and add a squeeze of lemon to each piece.
Watch this video on how to cook blackened cobia:
3. Parmesan Baked Cobia
- 2 pounds of cobia steaks or fillets.
- A cup of melted butter.
- Two cups of seasoned bread crumbs.
- Two cups of finely grated parmesan cheese.
- 2 teaspoons of garlic salts.
- A teaspoon of finely chopped fresh basil.
- Rinse the fillets and pat them dry. Place the fish in the melted butter. Mix the remaining ingredients in the large bowl. Preheat the oven.
- Place the fillets in a bread crumb mixture one at a time. Make sure each one is well-covered. Put the breaded fish on the well-oiled baking sheet and bake for at least 20 minutes.
4. Marinated and Grilled Cobia
- 4 cobia fillets that are about 1 and ½ pounds.
- ¼ cup of olive oil and of lemon juice.
- A teaspoon of dry mustard.
- A clove of finely chopped garlic.
- ½ teaspoon of salt.
- ¼ teaspoon of pepper.
- Place the fish in the baking dish. Whisk the remaining ingredients up until it is well-blended and pour over the fish. Let it stand for almost 10 minutes to marinate. Preheat the grill or the grill pan.
- Place the fish on the grill and discard the marinade. Grill for about 6 to 7 minutes on every side or up until fish is opaque and it easily separates.
There you have it! There are indeed a number of different ways how to cook cobia and to enjoy the delightful and unique taste that this fish can offer. Just follow these recipes and discover how great the taste of cobia fish is.
Have you enjoyed this article? Like and share it and feel free to post your comments, requests for additional information and suggestions.