Cookin' up Cobia

Cobia in a light lemon sauce topped with feta. Served with rosemary lemon angle hair and steamed broccoli. Yum!

Preheat oven to 350 degrees

Make sure Cobia steaks are no more than an inch thick (this will ensure even cooking)
Coat one side of the Cobia with mayonnaise (just a thin spread across the steak).
Dip the Cobia steak (this side coated with mayo) into a mixture of Italian-style bread crumbs, lemon zest, grated parmesan cheese, and salt & pepper. Place Cobia onto an oven-proof dish sprayed with Pam cooking spray.

Cook Cobia for no more than 10 minutes or until flesh is firm.

Citrus sauce: sauté finely chopped onion in a pat of butter until soft and slightly browned. Add a ½ cup of orange marmalade, tablespoon of lemon zest, 1/2 squeezed lemon juice, and a tablespoon of honey, salt and pepper to taste. Now, turn off the heat and add about three tablespoons of half & half to the sauce. Stir and you’re ready to eat!

Sauce options:
Hollandaise: it’s easier for you if you just buy the dry packet of Hollandaise sauce in the store (usually in the gravy / rice / beans isle – ask someone at the store). Follow directions on the package for making the sauce. When the sauce comes together and is thick . . . add some fresh chopped dill, a squeeze of lemon and a drizzle of honey.

Sauce for fried Cobia (or any fish for that matter): Mix a cup of mayo, two tablespoons of Dijon mustard, two tablespoons of sweet relish, chopped fresh dill, a squeeze of lemon, drizzle of honey, salt and pepper to taste.