Document 83777

Cobia Recipes
2 teaspoons lemon zest,
plus 1 tablespoon fresh
lemon juice
1 teaspoon kosher salt
3 teaspoons minced fresh dill
Ground black pepper
1/2 cup mayonnaise
2 tablespoons drained capers,
1 tablespoon Dijon mustard
5 teaspoons fresh lemon juice
4 (6-ounce) cobia filets,
3/4- to 1-inch thick
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoons lemon juice
¼ teaspoon cayenne pepper
¾ cup Panko breadcrumbs*
1 tablespoon minced fresh
Salt and pepper
½ teaspoon paprika
4 (6-ounce) pieces cobia filet,
¾ to 1- inch thick
1 Combine lemon zest, salt, 1 teaspoon dill, and
½ teaspoon pepper together in small bowl. Set
aside. Stir mayonnaise, capers, mustard, lemon
juice, and remaining 2 teaspoons dill together in
separate bowl. Set aside. (Sauce can be covered with
plastic and refrigerated for up to 1 day.)
Serves 4
2 Turn all burners on gas grill to high, close lid, and heat until hot,
10 to 15 minutes. Scrape hot grill rack clean with wire brush. Oil grill
rack. Pat fish dry with paper towels. Brush fish lightly with vegetable
oil and season lightly with salt and pepper.
Serves 4
3 Turn 1 burner down to medium-low and leave other burner(s) on
high. Place fish over burner(s) set on high and grill until light golden
brown on first side, 2 to 3 minutes. Flip fish and continue to grill until
golden brown on second side, about 2 minutes longer. Move fish to
cooler part of grill and cook until center of fillets is cooked through
and internal temperature registers 155 degrees, about 2 minutes
longer. Sprinkle fish with reserved lemon-pepper mixture. Let fish rest
5 minutes. Serve with mayonnaise mixture.
1 Adjust oven rack to upper-middle position
and heat oven to 450 degrees. Line rimmed
baking sheet with foil and spray with vege­
table oil spray. Whisk mayonnaise, mustard,
lemon juice, lemon zest and cayenne together in
shallow dish. Mix breadcrumbs parsley, ¼ teaspoon salt, ½ teaspoon
pepper, and paprika, together in second shallow dish.
2 Pat fish dry with paper towels and season with salt and pepper. Brush
top of each filet with mayonnaise mixture, then transfer, mayonnaise
side down, to dish with breadcrumbs, and press fish into crumbs.
Arrange fish in baking dish, crumbed side up, and coat liberally
with vegetable oil spray. Bake until fish is golden brown and
thermometer reaches 155 degrees, 11 to 13 minutes. Serve
with lemon wedges.
Baked Cobia Wrapped in Foil
* Panko is Japanese style
breadcrumbs available in
the bread aisle of most
Baked Cobia with Mustard Crumbs
Pan-Seared Cobia with Ginger and Soy
Salt and pepper
Grilled Cobia with Capers, Lemon, and Fresh Dill
Simple, Delicious
Home cooks find cobia easy to prepare
as it doesn’t fall apart or stick to the
pan and it is never dry thanks to its
high moisture content. The best oven
temperature for cooking is 450 degrees.
High heat is best for the grill or pan.
The fish is done when it turns a whiter
Many items can be added
to fish packet: julienned
vegetables, fresh herbs,
wine, etc.
Kosher salt and pepper
4 (6-ounce) cobia filets,
¾ to 1-inch thick
through, 10 to 15 minutes. (Timing is dependent on how many extra
ingredients are added to packet.) Carefully open packets (other
items could be added at this stage as well to finish seasoning
and presen­tation), fish should have internal temperature of
155 degrees and feel medium when pressed with finger. Let
fish rest 5 minutes before serving.
3 Arrange packets on rimmed baking sheet and cook until fish is cooked
butter (or 1 tablespoon extra-virgin oil) over
fish. Lay one 14-inch piece heavy-duty aluminum foil on work surface.
Place fish on one side of foil. Scatter remaining ingredients around the
fish. Fold opposite side of foil over fish and crimp to tightly seal edges.
2 Brush 1 tablespoon softened unsalted
position and heat oven to 450 degrees. Pat
fish dry with paper towels and season with
kosher salt and pepper.
1 Adjust oven rack to upper-middle
Serves 4
garlic and cook until light golden brown, about 30 seconds. Stir in
ginger and cook until fragrant, about 30 seconds. Stir in
reserved sauce mixture and cook until thickened. Return
Cobia to skillet and turn to coat with sauce. Transfer to
platter and sprinkle with scallion.
3 Return skillet to medium heat with remaining 2 teaspoons oil. Add
smoking. Add fish, skinned side up, and cook until well browned on
first side, about 2 minutes. Flip fish over, transfer skillet to oven, and
cook until internal temperature registers 155 degrees; 3 to 5 minutes
longer. Transfer fish to platter.
Baked Cobia Wrapped in Foil
Serves 4
2 Heat 2 teaspoons oil in large skillet over medium-high heat until just
chili-garlic sauce together in bowl. Set aside. Pat
fish dry with paper towels and season with pepper.
Adjust oven rack to middle position and heat oven to
450 degrees.
1 Stir oyster sauce, water, soy sauce, lime juice and
Baked Cobia with Mustard Crumbs
2 scallions, sliced thin
2 teaspoons finely grated
fresh ginger
4 garlic cloves, peeled and
sliced thin
Ground black pepper
4 (6-ounce) cobia filets,
¾ to 1-inch thick
4 teaspoons peanut or
vegetable oil
2 teaspoons chili-garlic sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
¼ cup water
¼ cup oyster sauce
Pan-Seared Cobia with Ginger and Soy
All akvacobia is sashimi grade, the top
level of quality in the seafood industry.
The popular
akvacobia brand
is the highest
quality, sustainable, farm-raised
cobia in the world. The fish are raised
in open sea pens with the utmost care
for both the welfare of the fish and the
environment by Norwegian-owned
Marine Farms.
color and reaches
an internal
temperature of
155 degrees.
Grilled Cobia with Capers, Lemon, and Fresh Dill
For more information
about cobia, please
scan the QR code with
your smart phone.
Cobia is highly nutritious and has more
Omega-3s than salmon. Cobia resembles Chilean sea bass in texture and
has a mild flavor similar to swordfish
and yellowfin tuna.
Cobia is prized by chefs for its firm
white meat and its delicious taste,
whether grilled, broiled, roasted, or pan
sautéed. It is also ideal for sashimi and
All About Cobia