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cgrand
New Orleans Pelicans Fan
HAMMOND
Member since Oct 2009
17294 posts

cobia recipe
caught a nice lemon yesterday I have a bunch of beautiful loins and the collar.
I'm gonna broil the collar with a glaze, what about the loins?
I'm never really happy with grilling it, I was thinking about wearing a loin good in a skillet then into the oven

anybody got a good recipe?


OTIS2
LSU Fan
NoLA
Member since Jul 2008
41866 posts

re: cobia recipe
The sear with an oven finish should be excellent. I do like it grilled. And it's damn good fried.


cgrand
New Orleans Pelicans Fan
HAMMOND
Member since Oct 2009
17294 posts

re: cobia recipe
I've never tried to fry it
it doesn't get cottony?


OTIS2
LSU Fan
NoLA
Member since Jul 2008
41866 posts

re: cobia recipe
Stays firm.


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00
Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
17033 posts

re: cobia recipe
My favorite is Blackened in a cast iron skillet and topped with a Lemon Caper Sauce.


cgrand
New Orleans Pelicans Fan
HAMMOND
Member since Oct 2009
17294 posts

re: cobia recipe
here's what I did
a hard sear in the skillet then a glaze of duck sauce, hoisin and some mango chile sauce I had, under the broiler

fantastic

I'll try the lemon and capers tomorrow
we will be eating cobia all week


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10
NukNuk
LSU Fan
Baton Rouge
Member since Mar 2011
27 posts

re: cobia recipe
Season filets with salt and pepper. Place in food saver bags and remove most air (not shrink tight). Sous Vide at 135 degrees for 35-40 mins. Remove and finish in cast iron with garlic, lemon and butter 15 seconds each side.
This post was edited on 8/13 at 8:56 pm


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