Cobia, fun to catch, great for the table!

Cobia, great for the table

Now that the Chesapeake Bay Cobia season is open, it’s time to discuss ways to prepare them for the table.  Cobia is a delicious and nutritious fish that can be enjoyed in various ways. It has a mild and buttery flavor, a firm and flaky texture, and a high content of protein, vitamin D, and omega-3 fatty acids. Cobia can be eaten raw as sashimi or sushi, or cooked by grilling, broiling, sautéing, blackening, or smoking.

Here’s three ideas for your next Cobia!

1. Grilled Cobia with Lemon and Herbs: This is a simple and delicious way to enjoy the firm and flaky texture of Cobia. You will need some fresh Cobia fillets, olive oil, salt, pepper, lemon slices, and your favorite herbs (such as parsley, thyme, or rosemary). Brush the fillets with oil and season with salt and pepper. Place them on a hot grill and cook for about 4 minutes per side, or until the fish flakes easily with a fork. Transfer to a platter and top with lemon slices and herbs. Serve with a green salad or roasted vegetables.

2. Cobia Ceviche: This is a refreshing and tangy dish that showcases the mild and sweet flavor of Cobia. You will need some fresh Cobia cubes, lime juice, orange juice, red onion, cilantro, jalapeño, salt, and avocado. In a large bowl, toss the Cobia cubes with enough lime juice to cover them. Refrigerate for at least 2 hours, or until the fish turns opaque. Drain the excess lime juice and add the orange juice, onion, cilantro, jalapeño, and salt. Mix well and refrigerate for another hour to let the flavors meld. Serve with avocado slices and tortilla chips.

3. Cobia Fish Tacos: This is a fun and easy way to feed a crowd with Cobia. You will need some fresh Cobia chunks, cumin, paprika, garlic powder, salt, oil, corn or flour tortillas, shredded cabbage, salsa, sour cream, and lime wedges. In a small bowl, combine the cumin, paprika, garlic powder, and salt. Sprinkle over the Cobia chunks and toss to coat. Heat some oil in a large skillet over medium-high heat and cook the fish for about 10 minutes, turning occasionally, or until golden and cooked through. Break into smaller pieces with a fork. Warm the tortillas in a microwave or oven and fill them with fish, cabbage, salsa, sour cream, and lime juice.

Enjoy!