The Cobia, also known as cabio on the U.S. Gulf Coast, is found in all tropical and warm-temperate waters, and occurs in the western Atlantic from Cape Cod to Argentina. This fish has no related species and is in a family by itself. The Cobia is a large fish, commonly 30 to 50 lbs. And has been recorded to 102 lbs. It’s brown in color with a black lateral band and has a broad snout. Cobia are often mistaken for sharks when in the water as they are usually sighted near the surface and quite close to shore. They are the object of a considerable sport fishery from the West Coast to Florida to Texas, and substantial landings are made commercially.
Cobia are good food fish. They have very tough skin with minute scales and are usually sold in skinned fillet form. The meat is firm and white and can be deep-fried in fingers and chunks. The unskinned fillet makes an excellent smoked product.
Lime Grilled Cobia with Cumin Vinaigrette
- Zest of 1 lime, minced
- 1 clove garlic, minced
- ¼ cup fresh limejuice
- Salt and pepper to taste
- Four 1-inch thick Cobia Fillets about 6-8 ounces each
- ½ cup olive oil
- ½ teaspoon cumin
- 1-tablespoon capers
- 1-tablespoon minced fresh parsley
Preheat grill or broiler till hot. Mix together the lime zest and garlic with just enough limejuice to form a paste. Add salt and pepper, and rub the cobia lightly with the paste. Grill the cobia about 3 inches from the heat source, about 4-5 minutes each side. As the fish cooks add the remaining limejuice with the olive oil, cumin, capers, and parsley; season with salt and pepper and whisk until mixed thoroughly. Serve the fish with a little bit of vinaigrette and serve. Serves 4.
Italian Style Grilled Cobia
- Four 8-ounce Cobia fillets
- 1-cup olive oil
- ½ cup lemon juice
- 1/8 cup oregano
- 2 tablespoons salt
- 4 tablespoons pepper
- 4 tablespoons chopped fresh garlic
- Fresh mint
In a large bowl mix together the olive oil, lemon juice, oregano, salt and pepper and garlic. Whisk until well blended. Add the cobia fillets and marinate in the refrigerator for at least 30 minutes.
Roll the fresh mint to use like a basting brush. Place the fillets on the grill. Use the fresh mint as a brush and baste the fish with the marinade. Cook the fillets about 4-5 minutes on each side. Serve immediately. Serves 4.
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