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Fresh Cobia Fillets



Mar 24th, 2016

Cobia Fillet

Our current supply of Fresh Cobia Fillet is Product of Panama and is Farm Raised. Cobia Fillets are similar in size to tilapia and have full flavor and a firm meaty texture. It is similar to sea bass or swordfish. The raw meat is light tan and turns snowy white when cooked. Grilling, broiling or sauteing are the best suited applications for cooking. The firm, moist flesh lends itself well to grilling especially and takes well to marinades and bold sauces. Nutritional information per serving average: 87 calories, less than one gram of fat, 135 mg of sodium and 19 grams of protein.


Grilled Cobia with Winter Slaw

Ingredients (Prep Time – 10 Minutes, Cook Time – 10 – 12 Minutes) – Makes 4 Servings

4 6-8 oz. Cobia fillets
Salt & pepper
Olive oil

1 ½ cup White cabbage, shredded
1 ½ cup Red cabbage, shredded
1 each Green apple, peeled and julienned
1/4 cup Red onion, sliced thin
1 each Carrot, peeled and grated
4 Tb. Olive oil
2 Tb. Cider vinegar
1 tsp. Brown sugar, dark
Salt & pepper
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.




Grilled Ginger-Lime Cobia & Vegetables

Ingredients (Prep Time 10 Minutes, Cook Time 26 Minutes) – MAKES 4 SERVINGS

3/4 cup Mayonnaise
2 Tbs lime juice
1-1/2 tsp minced peeled ginger root
1/4 tsp ground red pepper
4 cobia mahi mahi or swordfish steaks, 1-1/2 inches thick (about 2 lb.)
2 red, yellow or green bell peppers, cut into quarters
2 small zucchini , cut in half lengthwise
2 cups hot cooked MINUTE White Rice


Mix mayo, juice and seasonings; reserve 1/4 cup.
Brush fish and vegetables with remaining mayo mixture. Place fish and vegetables on grill over hot coals or rack of broiler pan 5 to 7 inches from heat.
Grill, covered, or broil 5 to 8 minutes on each side or until fish flakes easily with fork.
Serve with reserved 1/4 cup mayo mixture. Serve with rice.




Grilled Cobia or Swordfish Loco

Ingredients (Prep Time 20 Minutes, Cook Time 20 Minutes) – MAKES 6 SERVINGS 

1/4 cup olive oil
2 tsp OLD BAY® Seasoning
1/4 cup fresh lime juice
1/4 cup tequila
1 tsp fresh cilantro, minced
1 1/2 lbs cobia or swordfish steaks
Mango Salsa, found in the Produce Dept.


Mix olive oil, OLD BAY, lime juice, tequila and cilantro in small bowl. Place fish in large resealable plastic bag and add marinade. Turn to coat.
Marinate in fridge 30 minutes (longer for extra flavor).
Transfer fish to grill and discard leftover marinade. Grill over hot coals , 5 minutes per side or until fish flakes easily with a fork. Serve with mango salsa.



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