Carribean Cobia Recipes

CARRIBEAN COBIA

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!

CARIBBEAN COUSCOUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet.
• Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool.
• Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
• Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.

ED'S CARIBBEAN FISH SAUCE

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.

COBIA WITH LEMON CAPER SAUCE

Steps:

• In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm.
• Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.
• Serve sauce over fish; sprinkle with parsley.