Fish Tacos Recipe Using Fresh Grilled Cobia

Angry Seas - Fish Recipes - Best Fish Tacos with Cobia Recipe

Fresh Grilled Cobia Fish Tacos Recipe with Salsa Fresca and a Southwestern Dill Sauce

Things you will need for the fish tacos recipe:

(4) 8oz. Cobia Filets

(1) 12oz. Bottle of Lawry’s Baja Chipotle 30 Min Marinade (Trust Me!)

(1) Lime

(1) Gallon Zip Lock bag

(18) High Quality Corn Tortillas

(1) Head of green Cabbage sliced thin

Salt & Pepper to taste

Things you will need for the Southwestern Dill Sauce:

(1) Cup Plain Greek Yogurt

(1) 1/2 Cup Good Quality Mayonnaise

(2) Tbls. Dried Dill

(1) Tbls. Cumin

(1) Tbls. Honey

(1) Tbls. Fresh Squeezed Lime Juice

(8-10) Dashes of Chipotle Flavored  Tabasco sauce

Salt & Pepper to taste

(1) Plastic Squeeze bottle

Things you will need for the Salsa Fresca:

(4) Fresh ripe tomatoes with seeds removed

(1) Small red onion or use 1/2 of larger onion

(1) Fresh Jalapeño with seeds and ribs removed

(2) Tbls. Fresh Cilantro coarsely chopped

(1) Tbls. Olive Oil

(1) Tbls. Fresh Squeezed Lime Juice

Salt & Pepper to taste

How to prepare the fish tacos recipe

Start by trimming all of the blood line (red parts) out of the fish, rinse and pat dry with paper towels. Place the Cobia filets and the entire bottle of Marinade in the Zip lock bag and place in refrigerator for 30 Minutes.

Seed and dice the Tomatoes, Red Onion, Jalapeño and Cilantro and place in a medium bowl. Add olive oil and lime juice lightly toss ingredients to coat. Sprinkle mixture with about a

1/2 teaspoon of Kosher salt and 8-10 turns from a pepper mill. Toss mixture again and taste. Cover with plastic wrap and place in refrigerator.

In a medium bowl add the yoghurt, mayonnaise, dill, cumin, honey and Chipotle Tabasco sauce. Whisk the mixture together and continue to whisk while adding the lime juice. You may need to add more, or lessen the amount of lime juice depending on consistency. You want the sauce runny enough to pass through a funnel, but able to hold its shape if you squirt it out of the squeeze bottle on a plate. Once desired consistency is reached add Chipotle hot sauce to taste, and Kosher salt and fresh ground pepper to taste. Funnel sauce into a squeeze bottle with a 1/4 inch opening and place in refrigerator (Sauce will keep for a day or two). This sauce will make you a hero and you can use it on any fish dish!

Prepare your grill by giving it a thorough  cleaning and coating the grill grates with olive oil. Turn grill to high and preheat for 10 Min. Remove fish from bag shaking off any excess marinade and place on the preheated grill. Discard any leftover marinade, turn the grill to medium heat and cook fish between 7-9 minutes a side depending on thickness. Remove fish from heat and place in a 9×12 inch casserole dish, cover with foil and set aside. Clean grill and turn heat back to high and cook tortillas for about a minute on each side. Place tortillas in a bowl and cover with a towel to keep them warm and moist. Remove the foil and break the fish apart with two forks like you would with pulled pork. Season the fish with fresh lime juice and sprinkle Kosher salt and fresh cracked pepper to taste.

Assemble the tacos: start with a warm corn tortilla, add some of the Grilled Cobia, top with fresh sliced cabbage, salsa fresca, and a drizzle of the dill sauce. Finish the tacos off with a sprig of fresh cilantro, a squeeze of lime and some shaved reddish slices. Wash the tacos down with the Mexican beer of your choice!

If you enjoyed this fish recipe, Capt. Gibz is serving more up on the blog


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