Items you will need
- Glass marinade bowl
- 3 pounds of cobia fillets
- Small glass bowl
- 1/3 cup of olive oil
- 1/3 cup of lemon juice
- Wire whisk
- 1 1/2 teaspoon of dry mustard
- 1 clove of minced garlic
- Silicone basting brush
- Serving platter
Cobia, also known as lemonfish or sergeant fish, is a tropical fish found in many waters around the world. These fish have long torpedo-shaped bodies with brown or silver skin. Deep sea fishermen like catching these strong swimming fish, and seafood lovers enjoy eating them. High in omega 3 fatty acids, cobia has white flesh like halibut and tilapia. Cobia is used as a sushi ingredient but is thick enough to cook perfectly on an oiled grill.
Place 3 pounds of fillets in a glass marinade bowl. Set the fish aside. Place a smaller glass bowl on the workspace.
Pour 1/3 cups of olive oil and 1/3 cup of lemon juice in a glass bowl. Mix the two together with a wire whisk.
Add 1 1/2 tsp. of dry mustard, 1 clove of minced garlic, 1 tsp. of salt and 1/2 tsp. of black pepper into the bowl. Mix the ingredients together well. Pour the bowl of ingredients on the cobia and allow the marinade to soak in for five minutes. Heat the grill on low to medium before cooking the fish.
Remove the fish fillets from the bowl and place them on the grill, flesh-side down first. Cook the fish fillets for three to five minutes on each side. Baste the fish with the marinade in the bowl halfway through grilling.
Remove the fish from the grill and serve it hot.
Add a bay leaf to the fish fillet for a little more flavor. Add sliced lemons for a fresher tasting fish.
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