|Cobia and Spadefish|
Cobia is perfect for grilling, sauteing, poaching, baking or any of your other favorite ways to cook fish. I prefer it on the grill. Another thing I love about this fish is taking the rib cage and seasoning it real well and grilling it. The ribs of the fish are large and when the fish is done the ribs pull right out of the meat. The rib meat is sweet and luscious and my favorite part of the fish.
4 Cobia fillets about 8 oz each
2 Tbsp of lemon thyme
1/2 tsp of chopped garlic
1 tsp grated lemon zest
salt and pepper to taste
Fire your gas or charcoal grill up and get it hot.
Rub Cobia fillets with olive oil. On a cutting board place lemon thyme, garlic and lemon zest and finely chop.
Season fish with salt, pepper and sprinkle with the chopped thyme, garlic and lemon zest mixture.
Over medium heat grill Cobia fillets until fish is golden on one side and flip and cook the fillets until just done. Do not over cook! If you don't know if they are done, pick one end the the fillet up and lightly bend it so it starts to crack in the middle, being careful not to break it in half. Look inside the fish and see if it is cooked through. Fish should be white and juicy throughout.
To serve place on a platter and drizzle with olive oil and a squeeze of fresh lemon juice.