How to cook cobia
Cobia is a favorite catch with fishermen in the Atlantic. They’re also popular in the Gulf of Mexico, where they often referred to as “ling.” Once a cobia is landed, it should be measured to see if it’s long enough to keep legally. In many locations, a cobia must measure at least 33 inches from the tip of the nose to the tail fork. That’s a pretty large fish, so a legal-size cobia is usually cut into steaks or fillets for cooking. Also, it’s a good idea to remove any red meat from the flesh and to completely cover the fish in ice to cool it quickly.
Holle’s Parmesan Baked Cobia
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.