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 be 102 lbs. It’s brown 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.
East and Gulf Coast fish, from Cape Cod to Argentina.
Steak or fillets.
Lime Grilled Cobia with Cumin Vinaigrette
- 1 lime zest minced
- 1 clove garlic minced
- ¼ cup fresh lime juice
- salt & pepper to taste
- 4 6-8 oz. Cobia fillets
- ½ cup olive oil
- ½ tsp cumin
- 1 tbsp capers
- 1 tbsp fresh parsley minced
- Preheat grill or broiler till hot.
- Mix together the lime zest and garlic with just enough lime juice 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 on each side.
- As the fish cooks add the remaining lime juice 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.
Italian Style Grilled Cobia
- 4 8 oz. Cobia fillets
- 1 cup olive oil
- ½ cup lemon juice
- ⅛ cup oregano
- 2 tbsp salt
- 4 tbsp pepper
- 4 tbsp fresh garlic chopped
- fresh mint
- Preheat grill.
- 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.