Rarely seen on Chicago restaurant menus until now, cobia (Rachycentron canadum) is a rich, buttery tasting, white-fleshed fish, mild, firm and flaky. Other names include black kingfish, black salmon, crabeater, cubby yew, kingfish, lemonfish, ling, prodigal son, runner and sergeant fish. Large fish, they grow up to 30 pounds and more. Cobia is a low-fat source of protein, high in riboflavin, niacin, vitamin B6, magnesium, and potassium.
IngredientsMango marinade 2 ounces dried mango, chopped 1 cup boiling water 4 tablespoons soy sauce 1 tablespoon ground tumeric 3 tablespoons fresh ginger, chopped 1/2 cup sake 4 tablespoons olive oil 1 teaspoon powdered mustard powder 6 skinless cobia fillets Pineapple glaze 1/2 pound pineapple, finely chopped 3 tablespoons lemon juice 2/3 cup sugar 4 tablespoons butter (1/2 stick) 1/2 star anise
Marinate the fish:
- In a blender, combine the dried mango, boiling water, soy sauce, tumeric, ginger and sake.
- Blend until well mixed.
- With a whisk, beat in the olive and mustard.
- Spread 3 tablespoons of the mango marinade on each fillet, wrap in plastic and refrigerate for at least 2 hours before grilling.
Make the pineapple glaze:
- Put all ingredients in a heavy bottom pan and cook until golden.
Cook the fish:
- On a preheated grill at medium heat, grill the cobia, making even diamond marks on all side of the fillet, until the fish just flakes.
- Place them in the oven if you want the fish cook to more than medium.
- Put the glaze over each fillet and serve immediately.