Cobia, or “ling,” as it’s often called in the Gulf, is so delicious that I’m surprised there aren’t more good cobia fish recipes available. In desperation, I finally had to create some of my own! Actually, this wasn’t a big problem, as I love experimenting with new recipes and flavor combinations. I seem to have a special knack for this, and most of my original recipes are successes. That’s not to say that I’ve never had a flop – I have. For the most part, however, my food ideas have been well received, and the following cobia recipe is no exception. Whenever I enjoy this dish, it always reminds me of being on a tropical vacation! My pineapple-grilled cobia is especially good with my sofrito rice, by the way.
Pineapple grilled cobia
4 serving-size cobia fillets
4 tablespoons olive oil
1 cup pineapple juice
4 tablespoons melted butter
4 pineapple slices
4 teaspoons brown sugar
Directions: Rinse cobia fillets and pat dry. Salt fillets and rub each with 1 tablespoon olive oil.
Sear both sides of fillets on a hot grill.
Remove from grill and place each fillet on a sheet of foil, making a shallow bowl with the foil.
To each cobia fillet, add ¼ cup pineapple juice, 1 tablespoon melted butter, and one pineapple slice. Sprinkle 1 teaspoon brown sugar onto each pineapple slice.
Close foil packets tightly and return to grill. Cook for about 12 more minutes. Exact cooking time will depend on the thickness of the fillets.