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
Delicious Deep Fried Cobia
The most common ways to cook cobia include grilling, broiling and sautéing.
¼ cup of olive oil for grilling or broiling and 3 tablespoons for sautéing.
2 pounds of cobia fillets.
¼ cup of lemon juice.
Salt and pepper to taste.
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 mostcommon 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
Pan Seared Cobia
Four cobia fillets.
A stick of softened butter.
A bunch of chopped and fresh thyme.
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.
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.
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