Cobia (Ling)Easy

Grilled Cobia Steaks with Lemon-Herb Butter — Spring Run Special

Prep: 10 minCook: 12 minServes: 4

Cobia is the spring migration treasure of Florida’s Gulf Coast. These powerful fish show up in March and April, and their meat is some of the best in the ocean — firm like swordfish, rich like tuna, but mild and versatile like grouper. Cobia steaks hold up to the grill beautifully and soak up flavors without falling apart.

Ingredients

4 cobia steaks (8-10 oz each), 1-inch thick
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika
4 tbsp unsalted butter
2 cloves garlic, sliced
Juice of 1 lemon
2 sprigs fresh rosemary
1 tbsp fresh parsley, chopped
Lemon wedges for serving

Instructions

1
Pat cobia steaks dry. Brush with olive oil. Season with salt, pepper, and smoked paprika on both sides.
2
Preheat grill to medium-high (400-450°F). Clean and oil grates well.
3
Grill steaks 5-6 minutes per side for medium. Cobia is thick — don’t rush it.
4
Internal temp: 130-135°F for medium, 140°F for well-done.
5
While fish grills, make the lemon-herb butter: melt butter in a small pan, add garlic, rosemary, and lemon juice. Cook 1 minute until fragrant.
6
Remove cobia from grill. Let rest 3 minutes (the carryover cooking brings it up 5° more).
7
Drizzle lemon-herb butter over each steak. Sprinkle fresh parsley.
8
Serve with roasted potatoes or a crisp white wine and crusty bread.

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Pro Tip

Cobia is best at medium (130-135°F) — it stays juicy and steak-like. Well-done cobia gets dry and mealy. The fish is excellent with bold flavors: try a chimichurri, mango salsa, or teriyaki glaze too. If you caught a big cobia (40+ lbs), the belly strips are especially fatty and rich — save them for the grill.

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