Archive for the ‘Culinary’ Category

A bed of tangy sweet potatoes topped with grilled fresh fish and a sweet/hot sauce over all. This recipe was first made with a Cobia caught by Amber and “Captain Bo” VanHarten.

INGREDIENTS

2 Cobia steaks or filets
For the sweet potato bed:

• 1 large sweet potato
• 1 tablespoon lemon juice
• 2 tablespoons orange juice
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon grated fresh ginger

For sweet/hot sauce:

• 2 tablespoons sugar
• 1/2 cup water
• 1/3 cup white wine
• 1/3 cup diced onion
• 1/3 cup diced bell pepper
• 1/3 cup diced carrot
• 2 tablespoons butter
• 1 tablespoon habenero hot sauce (or to taste)
• 1 teaspoon dried thyme

Preparation

• Cook sweet potatoes your favorite way until tender (bake, boil or steam). Mash with the remaining sweet potato bed ingredients.
• While potatoes are cooking, combine first 6 ingredients for the sauce. Reduce until the sauce is about 1/3 its original volume, then add hot sauce, thyme and butter and simmer for 2 minutes.
• Salt and pepper fish and grill until just done.
• To serve, spread the sweet potatoes on the plate, place grilled fish on top, then spoon on a generous amount of the sweet/hot sauce.

Ingredients

• Cobia fillets, cut into cubes
• Salt
• Pepper
• Cayenne pepper
• Garlic powder
• Onion powder
• One bottle Szechuan Spicy Stir Fry Sauce
• 1 tablespoon Vegetable Oil

Directions

• Place Cobia cubes in a bowl or baking dish and season with salt, pepper, cayenne pepper, garlic powder and onion powder.
• Pour half the bottle of stir fry sauce over the fish and marinade for ½ hour.
• Coat the surface of a cast iron skillet with vegetable oil turn the heat to medium.
• Add two or three tablespoons of stir fry sauce to the pan and cook fish for 8 to 10 minutes until seared on the outside and flaky white in the middle.

What you’ll need:

• 2 pounds cobia fillets or cobia steaks, about ¾-inch thick
• 1 cup butter, melted
• 2 cups seasoned Italian bread crumbs
• 2 cups commercially prepared finely grated parmesan cheese
• 2 teaspoons garlic salt
• 1 teaspoon fresh basil, finely chopped

Directions

• Rinse fillets of steaks in cool water and pat dry with paper towels
• Place fish in melted butter
• Mix remaining ingredients together in a large bowl
• One at a time, place the fillets in the bread crumb mixture, making sure each one is well covered.
• Press the crumbs into the fish, if needed
• Place the breaded fish on a well-oiled baking sheet. Steaks should not touch
• Bake fish at 375 degrees for twenty minutes.

Ingredients

• Cobia Fillets- 8 steaks cut into 3 inch squares
• Salt
• Pepper
• Old Bay
• Garlic Powder
• 1 Lime
• 1 16 oz. bottle Newman’s Light Lime Vinaigrette Dressing

Directions

• Season the fish with salt, pepper, old bay and garlic po wder and place in a bowl or baking dish
• Cover fillets with Lime Vinaigrette Dressing and marinade in the refrigerator for one hour
• Turn the grill to high heat (if using propane) and wipe the grate with vegetable oil to keep the fish from sticking
• Grill for 5 to 6 minutes per side. Squeeze fresh lime juice over fillets and serve.