Cooking Cobia Roe

Jerked cobia with pineapple chutney.

Cooking cobia roe. Jamaican jerk seasoning is one of the most delicious and simple ways to cook fish. Broil for at. Serve it with lemon wedges as garnish. Preheat a large skillet over med high heat.

For the broiled cobia follow these steps. Once the cobia is done you can remove it from the pan. And when you talk to the oldtimers about eating anything other than fried filets you get this stare of disbelief. Add the roe and cook on one side until golden brown 2 to 3 minutes.

Place fish in hot pan and do not touch it for a couple of minutes. Because frying the cod roe increases the fat and calorie content of the food only prepare it once in a while and consume it in small amounts at a time. Grill the cobia at approx 350 400 degrees with each side of the fillet getting approx 5 7 minutes depending on the thickness of the fillet and the type of grill you have. We picked up a 30lb cobia early this morning and while dressing it into steaks i found about 2lbs of egg sacks inside.

Broiling one side of cobia should not take more than five minutes. This recipe from chef kareem anguin of the oceannaire room miami combines spicy seasoned cobia with a tangy fresh pineapple chutney. Put the cobia on the broiler pan then drizzle the fillets with lemon juice before adding salt and pepper and seasoning the cobia to taste. Add 2 t oil and heat until oil begins to shimmer.

I have not prepared eaten cobia roe before. Sprinkle both sides of fish liberally with salt and pepper. Brush this broiler pan using olive oil to stop the fillets sticking to it. In a heavy skillet heat 2 tablespoons of the oil over medium high heat until hot but not smoking.

You would know that the cobia is cooked when it is opaque in color. Turn the cobia and broil the other side for another five minutes.