Cobia Fish Recipes: A Delightful and Refreshing Summer Dish

Summer is here, and it's the perfect time to fire up the grill and cook some delicious fish recipes! One of our favorite summer dishes is Grilled Cobia with a Fresh Green Salad and Mango Salsa. This recipe makes enough to serve 10-12 people as an appetizer and is a great way to try out this versatile fish for the first time.

Cobia is a farm-raised fish commonly found in Panama or Vietnam, and it's reasonably priced. We chose cobia because of its firm texture, mild flavor, and ease of cooking. It's perfect for sashimi, pan-sautéed dishes, grill fish sandwiches, and our favorite, ceviche!

To make this recipe, start by mixing all the ingredients for the marinade together. Combine 1 cup olive oil, 3 cups cilantro, 1.5 cups lime juice, 1.5 cups orange juice, 1/2 cup chopped purple onion, 1 cup diced red peppers, 1/2 cup diced yellow peppers, 1/2 cup diced jalapeno peppers, 1/4 cup whole green olives, 1/4 cup sliced green olives, 1/4 cup capers, 2 tablespoons fresh garlic, 2 tablespoons tomato paste, 1 tablespoon sriracha hot sauce, 1 tablespoon pink Himalayan salt, and 1 teaspoon black pepper. Pour the olive oil into a small bowl and add 1 ancho chile powder, 1 teaspoon cumin, and 3 cups chopped cilantro. Mix well and set aside for at least 30 minutes or up to several weeks.

Once you've prepared the marinade, rub the cobia fillets with olive oil and leave them at room temperature for one hour. Remove the fish from the refrigerator and slice it into bite-size pieces. Gently toss the slices in with the vegetable mix and cook the cobia on a hot grill for about 2 minutes per side, or just enough to sear the fish and make a few grill marks.

To serve, place the grilled cobia on a fresh green salad dressed with lemon vinaigrette and top it with a fresh mango salsa. We also like to serve our ceviche with tortilla chips. This recipe is sure to be a hit at your next summer gathering!

Here's a simple bean and corn salsa you can serve alongside:

Bean and Corn Salsa: Preparation

* Marinate the onion: Put 1/2 cup chopped purple onion in a small bowl and pour in enough red wine vinegar to cover well. Let it sit for at least 30 minutes.

* Combine 1 cup cooked black beans, 1 cup frozen corn kernels, 1/4 cup diced red bell pepper, 1/4 cup diced yellow bell pepper, 2 tablespoons lime juice, 1 teaspoon cumin, and salt and pepper to taste. Mix well and serve.

This recipe is a delightful combination of flavors and textures that's sure to please even the pickiest of eaters. So fire up your grill, get ready for a summer feast, and enjoy this delicious cobia fish recipe!

Cobia fish recipes