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Marinated & Grilled Cobia Prep Time:: Less than 15 minutes Ingredients * 3 lbs cobia Directions Cut fillets into serving size pieces, and place in a bowl. Combine olive oil and lemon juice. Add all remaining spices to oil and lemon juice, and mix. Pour mixture over fish steaks. Marinate for 5 minutes Remove from marinade and barbecue for about 8 minutes over coals (Keep checking, do not overcook!) Turn as necessary, basting several times with marinade. Serve hot off the grill. Parlak’s Poached Cobia Fillet Prep Time:: Less than 15 minutes Ingredients * 2 ea Cobia fillets Directions The fillets should be about 1/2 inch thick. Marinate them for 1 hour in the juice of two lemons and 1 bay leaf. Sprinkle well with salt and coarse black pepper. Now roll the fillets, fasten with a toothpick to hold the roll, and place them in a deep frying pan. Cover with water and poach for 5 minutes. Strain water from fish; save. Melt butter, carefully mixing in flour until the hole thing is smooth and golden. Add strained fish stock. Boil for 15 minutes and strain the sauce. Season to taste with white wine and lemon juice. Keep sauce hot and blend in the cream into which has been stirred the 2 well-beaten egg yolks. Remove toothpicks from fillets & Cover w/sauce. Plantation Broiled Cobia Servings: 1 Prep Time:: Less than 15 minutes Ingredients * 1 Fillets cut in small pieces Directions Marinate cut pieces of fish for five minutes in lemon juice, salt and pepper. Brush them with oil and broil to golden brown. Cut eggplant into 1/4″ slices. Dip the slices in flour, egg and bread crumbs. Bake in a pan with butter then remove, place fish on top of eggplant and put on a platter. Garnish with boiled egg and stuffed tomatoes. Also for: Any tasty fish. |