Carribean Cobia Recipes

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CARRIBEAN COBIA



CARRIBEAN COBIA image

Categories     Fish     Potato     Quick & Easy     Grill/Barbecue

Yield 2

Number Of Ingredients 19

2 Cobia (or other fish) steaks or filets
For the sweet potato bed:
1 large sweet potato
1 tablespoon lemon juice
2 tablespoons orange juice
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon grated fresh ginger
For sweet/hot sauce:
2 tablespoons sugar
1/2 cup water
1/3 cup white wine
1/3 cup diced onion
1/3 cup diced bell pepper
1/3 cup diced carrot
2 tablespoons butter
1 tablespoon habenero hot sauce (or to taste)
1 teaspoon dried thyme

Steps:

  • Cook sweet potatoes your favorite way until tender (bake, boil or steam). Mash with the remaining sweet potato bed ingredients. While potatoes are cooking, combine first 6 ingredients for the sauce. Reduce until the sauce is about 1/3 its original volume, then add hot sauce, thyme and butter and simmer for 2 minutes. Salt and pepper fish and grill until just done. To serve, spread the sweet potatoes on the plate, place grilled fish on top, then spoon on a generous amount of the sweet/hot sauce. Enjoy!

ED'S CARIBBEAN FISH SAUCE



Ed's Caribbean Fish Sauce image

My husband loves to cook and when he creates it's usually very different and outstanding. He created this sauce for grilled Cobia (Lemonfish) the weekend we celebrated our 25th wedding anniversary. It would be great for any firm meated fish or even grilled chicken.

Provided by Penny Stettinius

Categories     Sauces

Time 30m

Yield 1 Cup, 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1/2 medium onion, finely diced
1 garlic clove, finely diced
1 jalapeno, finely diced
1 lime, zest of, finely diced
1 1/2 cups chicken broth
1 -2 lime, juice of
salt and pepper
3/4 cup unsweetened coconut milk
1 1/2 tablespoons butter
1/4 bunch cilantro, chopped
2 garlic chives, chopped (optional)

Steps:

  • Heat small sauce pan on medium flame and add olive oil.
  • Saute onions for 3-4 minutes.
  • Add garlic, jalapenos, and lime zest and sauté for 2 minutes.
  • Add chicken broth and lime juice and reduce by 1/3.
  • Add salt and pepper to taste.
  • Add ½ coconut milk and reduce 5 minutes. Continue to add coconut milk as needed. (This will depend on your taste, if you like thinner or thicker sauces.).
  • Finally, whisk in the butter and remove from the heat, add cilantro and chives.
  • Serve over fish or on the side.

Nutrition Facts : Calories 206.5, Fat 20.7, SaturatedFat 11.8, Cholesterol 11.4, Sodium 324.1, Carbohydrate 4.2, Fiber 0.4, Sugar 1.2, Protein 3

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