Sunday, August 15, 2010

Grilled Cobia, the pork chop of the sea.......

If you are a seafood lover and want to dine on the unquestionably best eating fish in the ocean then go to your local fish monger and request a slab of Cobia as they are known on the east coast, Ling in the gulf and pacific.
Cobia and Spadefish
Before I started cooking I fished for a living and it was a real treat when we caught some Cobia. They are a tremendous fighting fish and can be caught around reefs, wrecks, buoys and sometimes just a piece of floating debris in the water. Cobia are very curious fish showing no fear of boats. There were days when we would have these fish swimming around the boat where you could reach out and touch them. Primarily feeding on crabs, squid and other fish the Cobia's flesh is firm and has a delectable flavor.
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.
The recipe below is simple. You don't want to put to much seasonings on the fish or you will over power the beautiful flavor of the meat, simpler is better here. It would benefit you to search this fish out, well worth the effort. Enjoy......


4 Cobia fillets about 8 oz each
olive oil
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.

1 comment:

shizuokagourmet said...

Dear Michael!
Great information!
This fish is called "sugi" or "kuro kanpachi" (no relation with kanpachi, though).
It is of the same family as the bass ("suzuki" in Japanese).
Although not that known in Japan, it is both eaten raw or cooked here.
But your grilled version is definitely the best way (very Mediterranean!)!
Thanks for sharing!