Despite its reputation as one of the finest filleting fish out there, relatively few people have experienced just how delicious wild-caught cobia can be.
Reaching lengths of up to over 6 feet and growing to more than 150 lbs, cobia are solitary fish which means they’re extremely difficult to target with commercial fishing operations. That means if you want to enjoy some fresh cobia you likely either have to catch it yourself or shell out way more money than most fish dinners cost.
In case you ever do find yourself with a cobia on the other end of the line, it’s important to be prepared.
So here’s a recipe for some grilled cobia courtesy of well-known chef, Andrew Zimmern.