Oven Baked Cobia Recipes Fillets Food

COBIA POACHED IN OLIVE OIL WITH JICAMA, AVOCADO AND LEMON BASIL GRANITA

Steps:

• For the lemon basil granita: Place the cardamom, shallots, chile, salt, sugar and 2 cups water in a pot and bring to a simmer over medium-high heat. Cook for 1 minute and remove from the heat. Add the basil, lemon zest, cucumber juice and vinegar and stir. Cover and let steep for 20 minutes.
• Strain the mixture and place it in the refrigerator to chill. Pour into a shallow glass pan and freeze for 4 hours, stirring occasionally, until the liquid becomes slushy. Continue to freeze, scraping the top of the granita every 30 minutes to produce fine crystals of shaved ice. Freeze until the granita is completely made up of ice crystals.
• For the white pickling marinade: Combine the vinegar, sugar, salt and 1/2 cup water in a saucepan and bring to a simmer, stirring occasionally, until the sugar and salt are dissolved. Immediately remove from the heat and set aside.
• For the pickling marinade: Heat 1/4 cup of the olive oil in a saucepan over medium heat. Sweat the shallots, garlic, salt and sugar until soft, 2 to 3 minutes. Add 1 cup of the white pickling liquid (reserve the remainder for another use) and cook until almost completely reduced and very little liquid remains. Cover with the remaining 3 3/4 cups of olive oil and add the thyme and tarragon. Immediately remove from the heat and set aside.
• For the avocado coulis: Place the avocado, lime juice, salt and 1/4 cup water in a blender or food processor and puree until smooth. Keep chilled until ready to serve.
• For the cobia: Set aside 1 cup of the pickling marinade for the salad and bring the remaining 3 cups to a quick simmer in medium saucepan over medium-high heat.
• Season the cobia with the salt and slip it into the marinade for 30 seconds, then remove the pan from heat. Transfer the cobia to a baking dish, pour the marinade over the top and chill in the refrigerator so that the cobia is rare to medium-rare in the center, about 10 minutes. The fish will cure slightly. If you prefer the fish to be more cooked, leave it in the hot marinade for up to 1 minute.
• For the salad: Remove the cobia from the marinade, pat it dry with paper towels and slice it into thin pieces. Mix the cobia with the oranges, avocado, jicama and chile oil to taste, using some of the reserved cup of pickling marinade to dress the salad. Season to taste.
• To plate, spread a layer of the avocado coulis on the bottom of 4 wide bowls and top with equal portions of the salad. Scrape the granita into 4 portions, each about the size of a golf ball, and top the salads with the the granita. Garnish with the lemon basil and jalapeno. Serve immediately.

BAKED COBIA OR LEMON FISH WITH DIJON MUSTARD CRUMBS RECIPE - (3.6/5)

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Use shallow baking dish 9 X 11 and spray bottom lightly with Pam or vegetable oil spray. In a shallow bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest and cayenne pepper, set aside. In a second shallow bowl, mix together breadcrumbs, parsley, sea salt, black pepper and paprika. 2. Rinse fish in cold water and pat dry with paper towels. Lightly season with salt and black pepper. Brush the top of each fillet with mustard and mayonnaise mixture (thicker is better). Place fish into breadcrumb mixture and press firmly to build a heavy crust onto the mustard mixture. Arrange fish in baking dish with the crumbed side facing up and coat liberally with vegetable oil spray. Bake until fish is golden brown 12 to 15 minutes or until thermometer reaches 125 degrees at center. Serve with rice, fresh steamed vegetables and side salad. Serves 4

PAN ROASTED COBIA WITH DOUBLE BASIL PESTO

Steps:

• Preheat the oven to 400*. Preheat a large skillet over med-high heat. Add 2 T oil and heat until oil begins to shimmer. Sprinkle both sides of fish liberally with salt and pepper. Place fish in hot pan and DO NOT touch it for a couple of minutes. Once it has cooked for 2-3 min, gently nudge one of the steaks and if it releases from the pan, flip the steaks over. If it doesn't move, let them cook a bit longer, checking to see if they release every min or so. They should have a nice crust on the cooked side now.
• Once you have flipped the fish, place the pan in the preheated oven and roast for 10-15 minutes depending on the thickness of your steaks.
• Meanwhile, combine all the herbs, nuts, lemon juice and zest, garlic, red pepper and a pinch of salt and pepper in a blender or food processor. Pulse to chop up the herbs, then begin to drizzle in the oil until a nice thick sauce consistency is reached. Pour into a dish and stir in the parm if using. Taste for seasoning and add more salt, pepper, or lemon as needed.
• Remove fish to a plate, sprinkle with lemon zest and squeeze a bit of lemon juice over each. Top with pesto.
• *I serve with green beans, baby carrots, and squash that I steam in the microwave for a few minutes. Then I season them with salt, pepper, and a clove of minced garlic and toss them in with the fish about the last 5 min of roasting. Just don't cover the fish up, or you'll lose the crust on top. push the fish to the side of the pan and put the veggies on the other side. You can top the veggies with some of the leftover pesto. I put both the veggies and the fish on top of "Cauliflower Rice." (Basically just mince some onion and garlic and saute with a bit of olive oil, then add in cauliflower that has been pulsed in the food processor til resembles rice, cook 5 minutes, then season with salt and pepper.).