Cobia
Marinated & Grilled Cobia
3 lbs. cobia 1/3 cup olive oil 1/3 cup lemon juice 1½ teaspoons dry mustard 1 clove garlic, minced 1 teaspoon salt 1/4 teaspoon pepper Cut fillets into serving size pieces, and place in a bowl. Combine olive oil and lemon juice. Add all remaining spices to oil and lemon juice, and mix. Pour mixture…
Read MorePanko Fish Fingers or Shrimp
Cut Trout, Cobia, Redfish or Grouper fillets into 1 to 1 ½” fingers and season with a fish magic or creole fish seasoning blend of your choice, do both sides. Dredge fingers in salt and pepper seasoned flour and then dip in beaten egg. Next, coat fingers with Panko (Japanese) bread crumbs. Most grocery stores…
Read MoreGrilled Cobia Fish With Sautéed Jumbo Lump Crabmeat
3 tablespoons salted butter 1 pound jumbo lump crabmeat Salt and freshly ground black pepper to taste Six 8-ounce Cobia fillets, about ½ inch thick (or other firm, flaky white fish, such as redfish or black drum) 1/4 cup olive oil 1 recipe meunière butter 3 lemons, cut into wedges Preheat an outdoor gas or…
Read MoreDouble Dressing Fish
Fish Fillets Blue Cheese dressing Mayonnaise Mix equal amounts of blue cheese dressing and mayonnaise – enough to smother fillets on hand. Season fillets with favorite seafood seasoning. Spoon half of the dressing mix into a baking dish and place fillets on top of dressing, then cover fillets with remaining dressing. Sprinkle Italian bread crumbs…
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