For many people, cooking fish at home can sometimes be daunting. With Cobia’s mild flavor and moist texture, Cobia is super simple to grill, bake or broil. Cobia is fast becoming a favorite of many chefs and home cooks as it lends itself to a wide range of cooking methods and recipes including international cuisines as it pairs well with a wide variety of flavors. Cobia is one of the best tasting and most versatile white fish available. Cobia has a fresh, clean and buttery flavor. Its broad-flaked texture and firm white flesh results in a taste that is mild and ‘not fishy’. Cobia is a Premium White Fish that is naturally high in protein and extra rich in Omega-3’s.
Cobia with Garlic White Wine Sauce
4 6-8 oz Cobia fillets
2 T Spicy brown mustard
1/4 C White Wine (suggest a Pinot Grigio)
1/2 Lemon, juiced
1/2 shallot, finely chopped
1 garlic clove, finely chopped
2 sticks butter, cold and cubed
1/2 tsp. Tarragon
Salt and Pepper to taste
Salt and pepper the Cobia fillets liberally. Place on greased baking sheet and brush each piece with mustard. Bake at 400 degrees for 20-30 minutes until fish is golden brown. The fillets should not spring back when pressed.
While fish is cooking, make the sauce by placing the lemon juice, wine, shallots and garlic in a saucepan set on high heat and cook until reduced by one-quarter. Remove from heat, wisk in cold butter. Mix until creamy then add tarragon. Add salt and pepper to taste. Serve over your warm Cobia. Enjoy!
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