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Grilled Cobia with roasted mushroom and truffle risotto
Posted on 3/2/15 at 9:05 pm
Posted on 3/2/15 at 9:05 pm
Nice bottle of Chappallet Napa Chardonnay to pair.
8
Posted on 3/2/15 at 9:07 pm to Tiger Attorney
That looks really good 
Posted on 3/2/15 at 9:07 pm to Tiger Attorney
Posted on 3/2/15 at 9:13 pm to Tiger Attorney
Cobia is a fine grilling fish.
This post was edited on 3/2/15 at 9:13 pm
Posted on 3/2/15 at 9:19 pm to Tiger Attorney
That looks really good TA. I love cobia.
Posted on 3/2/15 at 10:20 pm to Kim Jong Ir
After blue and yellowfin, it may be my favorite fish.
Posted on 3/2/15 at 11:03 pm to Tiger Attorney
I only like lemonfish when its a day or two fresh. After that, the oily fish taste permeates everything. But I will agree, when fresh its a great grilling fish. Looks good
Posted on 3/3/15 at 5:46 am to lilwineman
Try cooking it as a roast. I cook about a three pound chunk, looks like an eye of round, for about an hour over lower heat on the green egg. Then slice and serve. It is a totally different way to cook fish and Lemonfish holds together well. Just different but very good.
Posted on 3/3/15 at 8:38 am to Tiger Attorney
quote:
After blue and yellowfin, it may be my favorite fish.
I might slip grouper in there to put Lemonfish @ #3
But OP still looks like a great, can't wait to get back out to the rigs
Posted on 3/3/15 at 11:03 am to lilwineman
quote:
I only like lemonfish when its a day or two fresh. After that, the oily fish taste permeates everything. But I will agree, when fresh its a great grilling fish. Looks good
this.
I have (had) some left over freezer we caught in June.
Took some out around christmas to grill, freaking nasty.
Ill take vermillion or red over cobia anytime, anyday.
Posted on 3/3/15 at 12:29 pm to Tiger Attorney
nice
Posted on 3/3/15 at 1:00 pm to NOX
That risotto looks really dry.
Posted on 3/3/15 at 1:47 pm to TIGRLEE
quote:
I only like lemonfish when its a day or two fresh. After that, the oily fish taste permeates everything.
quote:
I have (had) some left over freezer we caught in June.
Took some out around christmas to grill, freaking nasty.
This shouldn't happen if the fish is properly cared for after catching and cleaned properly.
Looks great OP. Cobia is indeed a fine fish.
Posted on 3/3/15 at 2:19 pm to dnm3305
It was creamy...the wife had to re-reat bc of a work call I had to take...so it was my fault. It tasted amazing though.
Posted on 3/3/15 at 2:27 pm to TIGRLEE
quote:
I have (had) some left over freezer we caught in June.
Took some out around christmas to grill, freaking nasty.
How did you package and freeze it?
Posted on 3/3/15 at 3:30 pm to Tiger Attorney
quote:
It was creamy...the wife had to re-reat bc of a work call I had to take...so it was my fault. It tasted amazing though
Ahhh, I see. I honestly assumed this was at a restaurant and not at your home. I meant no disrespect. I assumed it was from pro-kitchen to table and picture snapped and was just thinking, "hmmm, looks like it's been sitting for awhile"
. Life happens so perfectly understandable. No doubt the flavors were spot on. 
Posted on 3/3/15 at 4:27 pm to Tiger Attorney
Risotto should be runny and did you really eat all that parsley?
Posted on 3/3/15 at 6:15 pm to Tiger Attorney
I have several 09 Chappelet Pritchard Hill Cabs tucked way back in a closet for about another ten years. The guy that runs the tasting room, his son is the wine buyer for LeBlancs. I've got a case or so of their Mountain Cuvée. Nice little wine.
Posted on 3/3/15 at 6:32 pm to Martini
Yeh...we are wine club members there and visit every year. All around its our favorite winery.
Just really nice people. We started collecting Pritchard hills in 09. One of the truly underrated high end wines in Napa
Just really nice people. We started collecting Pritchard hills in 09. One of the truly underrated high end wines in Napa
Posted on 3/3/15 at 6:33 pm to dnm3305
No worries. ..it was the first thing I said to her when I ate it...then I got the death stare/guilt trip for my extended work phone call.
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