Best 4 Carribean Cobia Recipes
Cobia, a delectable fish found in the tropical and subtropical waters of the Caribbean, is renowned for its firm texture and delicate flavor. Its versatility lends itself to a myriad of cooking techniques, from grilling and baking to pan-frying and stewing. Whether you prefer a simple preparation showcasing the fish's natural flavors or a more elaborate dish infused with Caribbean spices and exotic ingredients, there's a recipe out there to tantalize your taste buds. This article explores some of the best recipes for cooking Caribbean cobia, providing you with a culinary journey that captures the essence of this extraordinary fish.
Let's cook with our recipes!
CARRIBEAN COBIA
Steps:
- Cook sweet potatoes your favorite way until tender (bake, boil or steam). Mash with the remaining sweet potato bed ingredients. While potatoes are cooking, combine first 6 ingredients for the sauce. Reduce until the sauce is about 1/3 its original volume, then add hot sauce, thyme and butter and simmer for 2 minutes. Salt and pepper fish and grill until just done. To serve, spread the sweet potatoes on the plate, place grilled fish on top, then spoon on a generous amount of the sweet/hot sauce. Enjoy!
CARIBBEAN COUSCOUS
An unusual combination of ingredients. It's worth the effort.
Provided by MJodyH
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet.
- Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool.
- Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
- Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.
Nutrition Facts : Calories 467 calories, Carbohydrate 63.8 g, Fat 21.1 g, Fiber 8.7 g, Protein 9 g, SaturatedFat 5.3 g, Sodium 365.6 mg, Sugar 7.6 g
ED'S CARIBBEAN FISH SAUCE
My husband loves to cook and when he creates it's usually very different and outstanding. He created this sauce for grilled Cobia (Lemonfish) the weekend we celebrated our 25th wedding anniversary. It would be great for any firm meated fish or even grilled chicken.
Provided by Penny Stettinius
Categories Sauces
Time 30m
Yield 1 Cup, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat small sauce pan on medium flame and add olive oil.
- Saute onions for 3-4 minutes.
- Add garlic, jalapenos, and lime zest and sauté for 2 minutes.
- Add chicken broth and lime juice and reduce by 1/3.
- Add salt and pepper to taste.
- Add ½ coconut milk and reduce 5 minutes. Continue to add coconut milk as needed. (This will depend on your taste, if you like thinner or thicker sauces.).
- Finally, whisk in the butter and remove from the heat, add cilantro and chives.
- Serve over fish or on the side.
Nutrition Facts : Calories 206.5, Fat 20.7, SaturatedFat 11.8, Cholesterol 11.4, Sodium 324.1, Carbohydrate 4.2, Fiber 0.4, Sugar 1.2, Protein 3
COBIA WITH LEMON CAPER SAUCE
Looking for a seafood dinner? Then serve this tasty Cobia with lemon caper sauce - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm.
- Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.
- Serve sauce over fish; sprinkle with parsley.
Nutrition Facts : Calories 230, Carbohydrate 9 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g
Tips:
- Choose the freshest cobia possible. Fresh cobia should have a firm, white flesh and no fishy smell.
- If you're buying cobia fillets, look for ones that are thick and meaty. Thin fillets will overcook easily.
- Cobia can be cooked in a variety of ways, including grilling, baking, frying, and poaching. The best cooking method will depend on the recipe you're using.
- Don't overcook cobia. Cobia is a delicate fish that can easily become dry and tough if it's overcooked. Cook it until it just flakes easily with a fork.
- Serve cobia with a variety of sides, such as rice, vegetables, or potatoes. Cobia is also delicious served with a fresh salsa or ceviche.
Conclusion:
Cobia is a delicious and versatile fish that can be cooked in a variety of ways. It's a great choice for a healthy and flavorful meal. Whether you're grilling, baking, frying, or poaching cobia, be sure to cook it carefully to avoid overcooking. Serve cobia with a variety of sides, such as rice, vegetables, or potatoes, and enjoy!
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