Cobia Recipe: Fishing is a great sport—unlike golf, tennis, bowling, or other sports, you usually have something to show for it when the day is over. As part of our fishing charter business, we clean the fish for you at the end of the day. So, fresh fish is on the menu when you return home. Many people are not used to preparing fresh, salt-water fish, so as part of our blog series we thought that it would be helpful to occasionally include some fish recipes from an excellent cook, my wife Phyllis. Today’s fish recipe is one of our favorites for cobia, one of the best eating fish in the ocean.
1 3-oz link andouille sausage, sliced ¼” thick
¼ cup bell pepper, finely chopped
¼ cup green onion, finely chopped
2T chopped parsley (plus some for garnish)
12 medium shrimp, peeled
Garlic powder
Cayenne pepper
3 Tbsp butter or margarine
3 ears corn
¼ cup milk
4 4-oz Cobia filets about ¾” thick
Salt, pepper
Season shrimp with garlic powder and cayenne pepper (sparingly).
Cut corn from cob. Use side of spoon to scrape corn milk from cob (approx 2 Tbsp)
Lightly season cobia with garlic powder.
Saute andouille, bell pepper and green onions in large non-stick skillet over medium heat for 3- 4 minutes. Remove add shrimp to skillet and cook 1-2 minutes per side. Remove from skillet. Do not rinse skillet.
Melt butter in skillet and sauté corn 3-4 minutes add milk as needed. Thicken with corn milk. Add previously cooked ingredients and keep warm on low heat. Add salt and pepper to taste.
In separate non-stick pan, lightly pan fry cobia, (use non-stick cooking spray or olive oil, or butter) until fish flakes.
Remove to serving platter and spoon corn sauce over cobia. Garnish with parsley.
Enjoy!
Cobia with Andouille Corn Sauce Recipe
Ingredients:1 3-oz link andouille sausage, sliced ¼” thick
¼ cup bell pepper, finely chopped
¼ cup green onion, finely chopped
2T chopped parsley (plus some for garnish)
12 medium shrimp, peeled
Garlic powder
Cayenne pepper
3 Tbsp butter or margarine
3 ears corn
¼ cup milk
4 4-oz Cobia filets about ¾” thick
Salt, pepper
Season shrimp with garlic powder and cayenne pepper (sparingly).
Cut corn from cob. Use side of spoon to scrape corn milk from cob (approx 2 Tbsp)
Lightly season cobia with garlic powder.
Saute andouille, bell pepper and green onions in large non-stick skillet over medium heat for 3- 4 minutes. Remove add shrimp to skillet and cook 1-2 minutes per side. Remove from skillet. Do not rinse skillet.
Melt butter in skillet and sauté corn 3-4 minutes add milk as needed. Thicken with corn milk. Add previously cooked ingredients and keep warm on low heat. Add salt and pepper to taste.
In separate non-stick pan, lightly pan fry cobia, (use non-stick cooking spray or olive oil, or butter) until fish flakes.
Remove to serving platter and spoon corn sauce over cobia. Garnish with parsley.
Enjoy!
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