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I have some 3-4 " thick Cobia filets. What,s the best way to grill them? Are they too thick?
Thanks

Crushed red pepper,Thyme and olive oil slow grilled or smoked.

Dockwilson wrote:I have some 3-4 " thick Cobia filets. What,s the best way to grill them? Are they too thick?
Thanks

When I catch a cobia that big, I fillet the fish and skin it first. Then, I steak the thick end of the fillets about one inch thick. The thin end can be left as is as long as it isn't more than about 1.5" thick (this is my preference). I like to cut to serving size before grilling. I grill them very hot, and very fast, to give them a slight brown crust. Marinade first if you like with an olive oil dressing, salt and pepper. Really good.

EJ

Heat it and eat it.

Batter it and drop in in hot grease! where did you catch them?

I don't know who the folks were, but we weighted in a 78 # Cobia at C-Quarters this week. That was one big female Cobia.

Flint River Pirate wrote:Batter it and drop in in hot grease! where did you catch them?

Hooked it at Southern Seafood on Market Street

I grilled mine with olive oil , butter, lemon pepper and season salt. All wraped in foal. Better than a steak to me