Cobia Recipes Ingredients 2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice 1 teaspoon kosher salt 3 teaspoons minced fresh dill Ground black pepper 1/2 cup mayonnaise 2 tablespoons drained capers, minced 1 tablespoon Dijon mustard 5 teaspoons fresh lemon juice 4 (6-ounce) cobia filets, 3/4- to 1-inch thick Ingredients 1/3 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoons lemon juice Вј teaspoon cayenne pepper Вѕ cup Panko breadcrumbs* 1 tablespoon minced fresh parsley Salt and pepper ВЅ teaspoon paprika 4 (6-ounce) pieces cobia filet, Вѕ to 1- inch thick Directions 1 Combine lemon zest, salt, 1 teaspoon dill, and ВЅ teaspoon pepper together in small bowl. Set aside. Stir mayonnaise, capers, mustard, lemon juice, and remaining 2 teaspoons dill together in separate bowl. Set aside. (Sauce can be covered with plastic and refrigerated for up to 1 day.) l Serves 4 2 Turn all burners on gas grill to high, close lid, and heat until hot, 10 to 15 minutes. Scrape hot grill rack clean with wire brush. Oil grill rack. Pat fish dry with paper towels. Brush fish lightly with vegetable oil and season lightly with salt and pepper. Directions Serves 4 www.akvacobia.com 3 Turn 1 burner down to medium-low and leave other burner(s) on high. Place fish over burner(s) set on high and grill until light golden brown on first side, 2 to 3 minutes. Flip fish and continue to grill until golden brown on second side, about 2 minutes longer. Move fish to cooler part of grill and cook until center of fillets is cooked through and internal temperature registers 155 degrees, about 2 minutes longer. Sprinkle fish with reserved lemon-pepper mixture. Let fish rest 5 minutes. Serve with mayonnaise mixture. l 1 Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and spray with vegeВ table oil spray. Whisk mayonnaise, mustard, lemon juice, lemon zest and cayenne together in shallow dish. Mix breadcrumbs parsley, Вј teaspoon salt, ВЅ teaspoon pepper, and paprika, together in second shallow dish. l www.akvacobia.com 2 Pat fish dry with paper towels and season with salt and pepper. Brush top of each filet with mayonnaise mixture, then transfer, mayonnaise side down, to dish with breadcrumbs, and press fish into crumbs. Arrange fish in baking dish, crumbed side up, and coat liberally with vegetable oil spray. Bake until fish is golden brown and thermometer reaches 155 degrees, 11 to 13 minutes. Serve with lemon wedges. Baked Cobia Wrapped in Foil * Panko is Japanese style breadcrumbs available in the bread aisle of most supermarkets. l Baked Cobia with Mustard Crumbs Pan-Seared Cobia with Ginger and Soy Salt and pepper l Grilled Cobia with Capers, Lemon, and Fresh Dill Simple, Delicious Home cooks find cobia easy to prepare as it doesnвЂ™t fall apart or stick to the pan and it is never dry thanks to its high moisture content. The best oven temperature for cooking is 450 degrees. High heat is best for the grill or pan. The fish is done when it turns a whiter Many items can be added to fish packet: julienned vegetables, fresh herbs, wine, etc. Kosher salt and pepper 4 (6-ounce) cobia filets, Вѕ to 1-inch thick through, 10 to 15 minutes. (Timing is dependent on how many extra ingredients are added to packet.) Carefully open packets (other items could be added at this stage as well to finish seasoning and presenВtation), fish should have internal temperature of 155 degrees and feel medium when pressed with finger. Let fish rest 5 minutes before serving. 3 Arrange packets on rimmed baking sheet and cook until fish is cooked l butter (or 1 tablespoon extra-virgin oil) over fish. Lay one 14-inch piece heavy-duty aluminum foil on work surface. Place fish on one side of foil. Scatter remaining ingredients around the fish. Fold opposite side of foil over fish and crimp to tightly seal edges. 2 Brush 1 tablespoon softened unsalted l position and heat oven to 450 degrees. Pat fish dry with paper towels and season with kosher salt and pepper. Directions 1 Adjust oven rack to upper-middle l Serves 4 www.akvacobia.com garlic and cook until light golden brown, about 30 seconds. Stir in ginger and cook until fragrant, about 30 seconds. Stir in reserved sauce mixture and cook until thickened. Return Cobia to skillet and turn to coat with sauce. Transfer to platter and sprinkle with scallion. 3 Return skillet to medium heat with remaining 2 teaspoons oil. Add l smoking. Add fish, skinned side up, and cook until well browned on first side, about 2 minutes. Flip fish over, transfer skillet to oven, and cook until internal temperature registers 155 degrees; 3 to 5 minutes longer. Transfer fish to platter. Baked Cobia Wrapped in Foil Ingredients Serves 4 2 Heat 2 teaspoons oil in large skillet over medium-high heat until just l chili-garlic sauce together in bowl. Set aside. Pat fish dry with paper towels and season with pepper. Adjust oven rack to middle position and heat oven to 450 degrees. Directions 1 Stir oyster sauce, water, soy sauce, lime juice and l Baked Cobia with Mustard Crumbs 2 scallions, sliced thin 2 teaspoons finely grated fresh ginger 4 garlic cloves, peeled and sliced thin Ground black pepper 4 (6-ounce) cobia filets, Вѕ to 1-inch thick 4 teaspoons peanut or vegetable oil 2 teaspoons chili-garlic sauce 2 tablespoons fresh lime juice 2 tablespoons soy sauce Вј cup water Вј cup oyster sauce Ingredients Pan-Seared Cobia with Ginger and Soy www.akvacobia.com All akvacobia is sashimi grade, the top level of quality in the seafood industry. The popular akvacobia brand is the highest quality, sustainable, farm-raised cobia in the world. The fish are raised in open sea pens with the utmost care for both the welfare of the fish and the environment by Norwegian-owned Marine Farms. color and reaches an internal temperature of 155 degrees. Grilled Cobia with Capers, Lemon, and Fresh Dill www.akvacobia.com For more information about cobia, please scan the QR code with your smart phone. Cobia is highly nutritious and has more Omega-3s than salmon. Cobia resembles Chilean sea bass in texture and has a mild flavor similar to swordfish and yellowfin tuna. Cobia is prized by chefs for its firm white meat and its delicious taste, whether grilled, broiled, roasted, or pan sautГ©ed. It is also ideal for sashimi and sushi. All About Cobia