Cobia, known for its firm texture and mild, buttery flavor, is a versatile fish that lends itself well to a variety of cooking methods and flavor profiles. For those who love a bit of heat, Cobia can be transformed into spicy, mouthwatering dishes that will ignite your taste buds.

Here are a few fiery Cobia recipes that are sure to become favorites in your culinary repertoire:

Spicy Grilled Cobia

Ingredients:

• 4 Cobia fillets
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together the olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and pepper.
3. Brush the Cobia fillets with the spice mixture, ensuring they are well-coated.
4. Grill the fillets for about 4-5 minutes per side or until the fish is opaque and flakes easily with a fork.
5. Serve with lemon wedges for a zesty finish.

Cobia Tacos With Spicy Slaw

Ingredients:

• 4 Cobia fillets
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small flour tortillas
• Lime wedges (for serving)

Spicy Slaw:

• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1 jalapeño, thinly sliced
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and pepper. Rub the mixture over the Cobia fillets.
3. Place the fillets on a baking sheet and drizzle with olive oil. Bake for 12-15 minutes or until the fish is opaque and flakes easily.
4. While the fish is baking, prepare the spicy slaw. In a large bowl, mix together the cabbage, carrots, and jalapeño. In a separate small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Pour the dressing over the slaw and toss to combine.
5. Once the Cobia is cooked, flake the fish into bite-sized pieces.
6. Warm the tortillas in a dry skillet over medium heat. Assemble the tacos by placing a portion of Cobia in each tortilla and topping with spicy slaw.
7. Serve with lime wedges for an extra burst of flavor.

Spicy Cobia Curry

Ingredients:

• 4 Cobia fillets, cut into chunks
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 cup fish or chicken broth
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Cooked jasmine rice for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
2. Stir in the red curry paste and cook for another minute.
3. Add the coconut milk and broth, bringing the mixture to a simmer.
4. Add the Cobia chunks and bell peppers, and cook for about 10 minutes, or until the fish is cooked through and the peppers are tender.
5. Stir in the fish sauce and lime juice. Adjust seasoning with salt and pepper as needed.
6. Serve the curry over jasmine rice, garnished with fresh cilantro.

These spicy and flavorful Cobia recipes are perfect for adding a kick to your meals. Whether grilled, baked or in a curry, Cobia’s firm texture and mild flavor make it an excellent canvas for bold, spicy ingredients. Enjoy the heat.

Open Blue offers premium Cobiaportions, sustainably raised in our state-of-the-art fish aquaculture farms. Our commitment to sustainability ensures that our Cobia is raised without the use of antibiotics or hormones, resulting in high-quality, nutritious fillets that are perfect for a variety of culinary applications.

Contact us to learn more about where to get Open Blue Cobia, our healthy whitefish.