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Coconut Rum Cobia

Coconut Rum Cobia

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT60M
    45 Minutes
  • Yield:
    4 Servings
Explore the flavors of the Caribbean! The beautiful velvety texture of the coconut cream rum sauce pairs nicely with the firm flaky white fish native to the Caribbean, Cobia.
Ingredients
  • Coconut Rum Sauce:
  • ½ cup rum (dark preferred)
  • 1 ½ cans coconut cream, unsweetened (about 2 cups)
  • 3 tablespoons pineapple juice
  • ¼ cup soy sauce
  • 2 star anise buds
  • 1 cinnamon stick
  • 2 teaspoons sugar, or to taste
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon red pepper flakes, or to taste
  • 1 ½ teaspoons black peppercorns, cracked
  • Cobia:
  • 4 (5 ounces) cobia fillets
  • 3 tablespoons olive oil
  • ⅓ cup lime juice
  • 3 cloves garlic, minced
  • Salt and pepper
  • Warm cooked rice and lime wedges, for serving
  • Coconut Rum Sauce:
  • 118.29ml rum (dark preferred)
  • 1.5 cans coconut cream, unsweetened (about 2 cups)
  • 38.34g pineapple juice
  • 59.15ml soy sauce
  • 2 star anise buds
  • 1 cinnamon stick
  • 8.52g sugar, or to taste
  • 0.53g ground ginger
  • 0.53g red pepper flakes, or to taste
  • 6.39g black peppercorns, cracked
  • Cobia:
  • 4 (141.75g) cobia fillets
  • 38.34g olive oil
  • 78.86ml lime juice
  • 3 cloves garlic, minced
  • Salt and pepper
  • Warm cooked rice and lime wedges, for serving

Explore the flavors of the Caribbean! The beautiful velvety texture of the coconut cream rum sauce pairs nicely with the firm flaky white fish native to the Caribbean, Cobia.

Preparation
STEP 1

For the sauce combine the rum, coconut cream, pineapple juice, soy sauce, star anise, cinnamon stick, sugar, ginger, red pepper flakes and black peppercorns in a saucepan. Bring it to a simmer and cook on low heat, stirring occasionally, until sauce can coat the back of a spoon, approximately 45 minutes. Taste and adjust seasoning if needed before serving.

STEP 2

For the cobia make a marinade by combining the olive oil with lime juice, and garlic. Marinate fish for 30 minutes in the refrigerator. Remove from refrigerator bring to room temperature for 10 minutes before cooking.

STEP 3

Season fish fillets with salt and pepper. Cook cobia over high heat either on a grill or in a heavy skillet lightly coated with oil for 2- 4 minutes on each side, or until the skin is crispy and the fish starts to flake.

STEP 4

Serve cobia with rice, coconut rum sauce and lime wedges.

Tags: Dressing & Sauces, Seafood, Dairy-Free, Summer Eating, Entertaining

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