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Cobia recipe
Posted on 6/28/26 at 9:16 am
Posted on 6/28/26 at 9:16 am
Anyone have a recipe for fresh cobia? I want to try something different than my go to like blackened, or breaded in italian bread crumbs, etc. I've done steaks before in a lemon caper sauce that was pretty good, but open to recs.
11
Posted on 6/28/26 at 9:25 am to lsuson
it’s very good served as sashimi if you have a sharp knife and a steady hand. Cobia otherwise isn’t very forgiving and overcooks easily. And there’s no fixing it when you do.
one thing you can do is poach it either in a highly seasoned broth or in oil. That method gives you a little more margin of error
one thing you can do is poach it either in a highly seasoned broth or in oil. That method gives you a little more margin of error
Posted on 6/28/26 at 9:27 am to cgrand
What about in a bag with marinade and do sous vide?
Posted on 6/28/26 at 9:27 am to lsuson
yes sous vide is basically the same as a poach
Posted on 6/28/26 at 9:51 am to lsuson
Man, just charcoal grill them with lemon butter, done enjoy.
Posted on 6/28/26 at 9:53 am to lsuson
had some fresh cobia this past week, simply put some Lemon pepper and grilled it
Posted on 6/28/26 at 10:19 am to lsuson
I like easy. I’ll strip cut the filets about an inch thick and individually wrap with Saran Wrap then into a gallon freezer ziplock bag. Take out 3 strips, unwrap and season with garlic salt and lemon pepper then place frozen strips onto baking sheet. 22 minutes in a 400F oven and you have a quick, tasty lemon fish meal.
Posted on 6/28/26 at 1:25 pm to Koolazzkat
Ceviche was my go to for cobia.
Posted on 6/28/26 at 4:42 pm to rodnreel
I think it gets too tough in acid. shite raw cobia gets tough in water 
Posted on 6/28/26 at 7:22 pm to lsuson
Posted on 6/28/26 at 11:23 pm to lsuson
Had some fresh caught cobia at Venice marina fried with a light batter…...
Posted on 6/28/26 at 11:28 pm to lsuson
Posted on 6/29/26 at 8:01 am to offshoreangler
Recipe looks good. I'll report back
Posted on 6/29/26 at 8:30 am to lsuson
I usually just use salt, pepper, a little butter, and put some lemon juice on it after cooking on a really hot grill. It's easy to overcook and dry out. I usually slice it up into ~3/4" steaks to help avoid this.
Posted on 6/29/26 at 8:35 am to lsuson
I had some Cobia Wontons down in Grand Isle last Summer. My God were they awesome. No recipe though. Sorry.
Posted on 6/29/26 at 8:37 am to lsuson
fried
Posted on 6/30/26 at 12:39 pm to lsuson
Cobia Courtbouillon for the alliteration.
Lowcountry Ling-Ling Grits Benedict:
Blackened Cobia Filet on a bed of grits, topped with a crab cake, poached egg, and hollandaise sauce.
Lowcountry Ling-Ling Grits Benedict:
Blackened Cobia Filet on a bed of grits, topped with a crab cake, poached egg, and hollandaise sauce.
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