Cooking Cobia - The Hull Truth

rdsrb5 · 07-17-2005, 07:22 AM

Caught our first Cobia yesterday.

Anyone have a good recipe for Cobia, never eaten one before.

Tireless · 07-17-2005, 08:04 AM

You can cook cobia anyway you want....that is an excellent tasting fish. I like to grill it with butter and a slice of lemon.....with and without seasoning. If I am cooking up a bunch I will use my turkey cooker (peanut oil) and simply coat each fillet with some House-Autry seafood breading mix and throw them in the hot oil for a very short period of time.

wolfpack03 · 07-17-2005, 12:35 PM

Right on David. Cobia is great. We usually fry it but baked or grilled is plenty tasty. I don't have an old standby recipie.....usually just kinda throw stuff together and it comes out good.

thubert57 · 07-18-2005, 07:05 AM

Quote:

rdsrb5 - 7/17/2005 8:22 AM

Caught our first Cobia yesterday.

Congrats!!!! I know you were after one ... or more.

And yes to the above, the flavor of Cobia allows it to be cooked anyway you like. I am partial to grilling also.

T

Tireless · 07-18-2005, 07:18 AM

One more tip - make certain you have removed the skin and cut out the blood line as much as possible to get the best flavor.

evernic · 07-18-2005, 08:42 AM

This is a good mix for coating any fish to fry.....
mix 50/50.........Martha White corn muffin mix and self rising flour....makes a great coating...any coating that's left,, mix in little water (or beer) and chopped onion..make great hush puppies

rdsrb5 · 07-21-2005, 08:07 PM

Thanks guys.........................try this one, it's from my boss.

Dip Cobia nuggets into blue cheese dressing (do not marinade) roll in some crushed potato chips sprinkle some real blue cheese on top and sprinkle some of the remaining chips on top. Bake at 350 for about 20 minutes, then broil to crispen until brown.

MMMMMMMMMM Good

I also fried some in House Autry Seafood Breader mix with some House Autry Hush Puppies.

I'm now a huge fan of Cobia.

originalsin · 07-22-2005, 08:01 AM

Next time try balckened fillets.

swanpoint · 07-24-2011, 03:05 PM

take some mayo,lime juice, soy sauce,crushed red pepper stir up marinate for a couple of hours then if you like sprinkle combo of crushed black pepper garlic powder and kosher salt and grill.

THT Mod 7 · 07-24-2011, 08:19 PM

frying Cobia should be a crime - it tastes way too good for that. anything tastes good fried and it all tastes the same - fried fish

I like it simple. skin and remove blood line, wash and pat dry. season with garlic powder and Paul Prudhomme's Seafood magic. then sprinkle with some bread crumbs and place a pat of butter on top. bake at 350 till just about done then finis by broiling on high for a couple of minutes to just brown the top.

this is the same recipe that I use for just about any quality fish and it is always delicious - be careful not to overcook and dry out

Clear Solution · 07-25-2011, 12:37 AM

As a fan of fried fish, I was never impressed with fried cobia.

However, we do it 2 ways at the house..

fresh, its chipotle mayo cobe and frozen its blakened(strong flavor that will cover up any fishy taste)

bacon wrapped, chipolte mayo cobia

supplies needed...

fresh cobia, more than you would normally plate for guests (3/4 to 1 pounder per person)
store bought chipotle mayonaise - KRAFT
old bay seafood seasoning(crab seasoning)
bacon, a strip or 2 for evey piece of cobia
butchers toothpick or kabob skewers

with fresh cobia, remove all red meat(gaff holes and blood line) and give it a good rinse

get some store bought chipotle mayonaise, I think what I have is KRAFT, squirt about 1/3 of the bottle in a medium mixing bowl

pat dry the fillet and toss in the mayo

dust/drag/dredge in old bay seasoning, you want a fairly heavy coating, as you will loose most during cooking
wrap in bacon, any kind will work, I like maple, so that what I usually have at home.

you will need to pin the bacom strip, I use 2 kabob skewers and put 2 or 3 pieces on the skewers, but you can use tooth picks if that what you have.

set your grill on high heat, I like charcoal, but use gas because Im lazy and usually hungry, cook it fast, keep a water bottle handy, the mayo will make it flare up.

I leave my cobia steaks kind of thick, so about 6-7 minutes on the first side, 5 on the other, bacon should be crisp. Put on a plate and cover with foil for another 5 mins.(to let the inside cook all the way thru)
and have some more chipotle mayo, cocktail sauce, and worchester/ketchup on the side for dippers

as for blackening, I use Prudomes(i used to make my own, got 'spensive after a wile)
serve over yellow saffron rice, top with a nice slice of pepper jack cheese just melted under the broiler. put some sour cream and home made salsa on the side.... talk about good...

Fl Fisherman · 07-25-2011, 04:17 AM

Bacon wraped all the way.cant beat it.

cgrand · 07-25-2011, 06:21 AM

be sure not to get too much fresh water on your raw fish, it makes cobia get tough
when you clean it, get all the red meat off as others have noted, then just a spritz of water to get the slime off

don't soak it in water

before you cook it, dry it well with paper towels then leave it on the counter for a while to get good and dry

CaptKennyW · 07-25-2011, 06:21 AM

Quote:

Originally Posted by Clear Solution

As a fan of fried fish, I was never impressed with fried cobia.

However, we do it 2 ways at the house..

fresh, its chipotle mayo cobe and frozen its blakened(strong flavor that will cover up any fishy taste)

bacon wrapped, chipolte mayo cobia

supplies needed...

fresh cobia, more than you would normally plate for guests (3/4 to 1 pounder per person)
store bought chipotle mayonaise - KRAFT
old bay seafood seasoning(crab seasoning)
bacon, a strip or 2 for evey piece of cobia
butchers toothpick or kabob skewers

with fresh cobia, remove all red meat(gaff holes and blood line) and give it a good rinse

get some store bought chipotle mayonaise, I think what I have is KRAFT, squirt about 1/3 of the bottle in a medium mixing bowl

pat dry the fillet and toss in the mayo

dust/drag/dredge in old bay seasoning, you want a fairly heavy coating, as you will loose most during cooking
wrap in bacon, any kind will work, I like maple, so that what I usually have at home.

you will need to pin the bacom strip, I use 2 kabob skewers and put 2 or 3 pieces on the skewers, but you can use tooth picks if that what you have.

set your grill on high heat, I like charcoal, but use gas because Im lazy and usually hungry, cook it fast, keep a water bottle handy, the mayo will make it flare up.

I leave my cobia steaks kind of thick, so about 6-7 minutes on the first side, 5 on the other, bacon should be crisp. Put on a plate and cover with foil for another 5 mins.(to let the inside cook all the way thru)
and have some more chipotle mayo, cocktail sauce, and worchester/ketchup on the side for dippers

as for blackening, I use Prudomes(i used to make my own, got 'spensive after a wile)
serve over yellow saffron rice, top with a nice slice of pepper jack cheese just melted under the broiler. put some sour cream and home made salsa on the side.... talk about good...

Cobia is a myth....

jcbadabing · 07-25-2011, 06:27 AM

Depends on how big the cobia is. My experience, the smaller the cobia the better the taste -- thus the less you want to do anything to cover it up. Big cobias are fine for blackening and the deep fryer. Smaller ones tend to have a more crab-like taste. I saute thin pieces of small cobia to preserve the flavor. Clean the fish, lightly pat in flour seasoned with salt & pepper, and sautee in butter. Ain't the healthiest, but it sure tastes great.

Clear Solution · 07-26-2011, 07:18 PM

<--- shakes head at Kenny....