Home | Welcome | GPS Numbers | Fishing Videos | Fishing Stories | Fishing Tips | Tactics by Species | Fish Recipes | Fishing Medicine | Regulations | Sponsors | IGFA | Events | Member Photos | Stats | Links | Contents | Contact Info Cobia Recipes
Home
Amberjack
Blackened Fish
Bluefish Recipes
Blue Runners
Breakfast
Ceviche Recipes
Chef-Johnny's Fish Meatballs
Cobia Recipes
Crab Recipes
Deserts
Drinks
Fish Cooking & Handling Tips
Fish Soups
General Fish Recipes
Grouper Recipes
How to blacken fish
Hushpuppies
Jack Crevalle
Kingfish Recipes
Mahi-Mahi Recipes
Microwave Fish
Misc Recipes
Salmon Recipes
Sauces & Dips
Scallop Recipes
Shark Recipes
Shrimp Recipes
Smoked Fish and Brines
Snapper Recipes
Snook Recipes
Spanish Mackerel Recipes
Squid Recipes
Tato's Paella
Tato's Scallops in Seyer Sauce
Tato's Stuffed Tostones
Tato's Tostones
Triggerfish Recipes

Big Bend Florida Sportsman Guide

Cobia Recipes

Lemon Pepper Cobia

Author Clint

 One way I like it is fillet, skinned...lightly rub with olive oil, dash it with lemonpepper and garlic powder...get a charcoal grill going very hot and put the fillet on indirect heat for about 7 mins, turn it and do another 7 mins on indirect heat...you gotta have a grill that's large enough and one that can be covered. Bring it off the grill and allow it to rest and serve it with datil pepper sauce with some dried tarragon.  It's also good pan fried in an iron skillet for breakfast...dice a skinned fillet up in 1" cubes and pan fry it in butter, garlic and lemon juice...serve with two eggs up and half a bannana with peanut butter....there's nothing better (next to fresh snook) than this breakfast around 4:am before a trip offshore.