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Grilled Cobia with Winter Slaw



Mar 4th, 2014

Cobia Fillet

The Farm Raised Cobia Fillet is full of sweet and rich flavors. It’s firm texture will be enhanced with a nice flakey crust. It’s a moist piece of fish and becomes a snowy white color when cooked. The best ways to prepare it are to grill it, broil it or sautée it.

This fish is comparable to Chilean Sea Bass or Swordfish. The Cobia feeds primarily on crabs, squid and other fish and can be found in warm temperature to tropical waters of the West and East Atlantic Ocean, throughout the Caribbean, and in the Indo-Pacific off India, Australia and Japan. (wikipedia)

Follow the recipe below to create a healthy and delicious dinner.

Grilled Cobia with Winter Slaw

4  6-8 ounces Cobia fillets
salt & pepper
olive oil

1 ½ cup white cabbage, shredded 4 tbsp. olive oil
1 ½ cup red cabbage, shredded 2 tbsp. cider vinegar
1 each green apple, peeled and julienned 1 tsp. brown sugar, dark
1/4 cup red onion, sliced thin salt & pepper
1 each carrot, peeled and grated fresh parsley, chopped

Put olive oil, cider vinegar and brown sugar in a bowl and mix together well.
Season with salt & pepper and set aside.
Combine red and white cabbage, apple, red onion and carrot in a bowl and toss together. Add
dressing to bowl and toss until everything is coated well. Season with salt & pepper and set aside.
Heat grill or grill pan on medium-high heat. Coat Cobia with olive oil, season with salt & pepper
and grill 5-6 minutes on each side. Plate fish and top with slaw. Garnish with fresh parsley.

Serves 4

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