Cobia Recipes

Simple dock-to-kitchen ideas from the DTB kitchen.

Recipes by Chef Alex from the Down The Bayou kitchen.

Cobia Couvillion

• ½ cup of vegetable oil
• 2 onions diced
• 3 bell pepper diced
• 2 cans of mild Ro-Tel
• 2 cans of diced tomatoes
• 1 can of tomato sauce
• 1 can of tomato paste
• 1 tablespoon of Tony Chachere’s
• 1 tablespoon of cayenne pepper
• 1 tablespoon of black pepper
• 1 tablespoon of salt
• 1 pound filleted cobia cut into bite size chunks

How to make cobia couvillion

1. In a large pot with a lid, heat vegetable oil.  Add onions and peppers.  Stir until a paste is made.  After, add Ro-Tel.  Continue to stir until it is cooked down into a paste.  Add diced tomatoes and tomato sauce and cook until a thick paste is formed.  Use the tomato paste and water to get thickness desired.  Add spices and let simmer for 40 minutes with lid on.  Turn off burner and then immediately add fish.  Let cool for 10 minutes and enjoy.