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Good Cobia this morning with a few yellowtail and even a kingfish for the afternoon trip. It’s starting, barely, to feel like Spring! Nice catch Captain Frank!


Another Decent Smoker!

Excellent weather is on forecast for this weekend. Hope to see you!

Christmas Eve's Eve Pompano


Cobia are still being found throughout the Lady K’s home waters and surprising anglers who are searching for King Mackerel, Tuna and Snapper. Cobia are opportunistic feeders, meaning they will eat whatever they may come across. Crabs are a favorite food but at the cleaning station our crew has discovered they also enjoy squid, octopus, sea horses and both large and small bait-fish. Cobia will also travel underneath or alongside sharks and stingrays so they may feed on the scraps left by the large predators.

Cobia can be caught in any depth water ranging from the surf line or inshore flats to deep water wrecks and ledges of 300 feet or more.

Junior angler Dylan caught this nice Cobia and King Mackerel during the morning trip on Saturday to start off the Memorial Day weekend. Friday afternoon three fish were boated to 30 pounds and one undersized fish released.  Wednesday afternoon VIP angler Dick bagged another nice fish in the 30 pound class (below) while fishing for snapper. The fish was caught on a 20 pound test outfit.

Cobia is excellent table fare and may be cooked in a large variety of ways. Below is a quick, easy and great tasting recipe for anglers to try.

Baked Cobia with Dijon Mustard Crumbs


1/3 cup mayonnaise

1 Tbsp Dijon mustard

1 tsp lemon juice (or lime juice) and zest

1/4 tsp Cayenne pepper

3/4 cup Panko breadcrumbs

1 Tbsp minced fresh parsley

1/4 tsp sea salt

1/2 tsp black pepper

1/2 tsp smoked paprika

4 (6 to 8 ounce) pieces Cobia fillet or lions, 3/4 to 1 1/2 inch thick


1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Use shallow baking dish 9 X 11 and spray bottom lightly with Pam or vegetable oil spray.  In a shallow bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest and cayenne pepper, set aside. In a second shallow bowl, mix together breadcrumbs, parsley, sea salt, black pepper and paprika.

2. Rinse fish in cold water and pat dry with paper towels. Lightly season with salt and black pepper. Brush the top of each fillet with mustard and mayonnaise mixture (thicker is better). Place fish into breadcrumb mixture and press firmly to build a heavy crust onto the mustard mixture. Arrange fish in baking dish with the crumbed side facing up and coat liberally with vegetable oil spray. Bake until fish is golden brown 12 to 15 minutes or until thermometer reaches 125 degrees at center.

Serve with rice, fresh steamed vegetables and side salad.

Serves 4


 This is a quick and easy baking recipe that can used for fish such as snapper, grouper, orange roughy, cobia, redfish (red drum), snook and porgy. Serving sides of fresh steamed green beans, glazed carrots, sauteed yellow squash and dinner rolls will yield 4 servings. Prep time is around 6 minutes and cook time is 12 minutes. A quick dish for anglers on the go!


30 round buttery crackers (like Ritz)

2 tablespoons Dijon mustard

1/2 teaspoon dried basil, crushed

1/2 teaspoon hot sauce (your favorite)

1/4 teaspoon pepper

1 1/3 pounds fresh fish fillets

Fresh Key Lime wedges

 Process the crackers in a food processor until finely ground.

 Stir together mustard, basil, hot sauce and pepper; brush over fillets. Dredge fillets in cracker crumbs and place on a lightly greased rack in a broiler pan.

 Bake at 450 degrees F for 12 minutes until fish flakes easily with a fork. Garnish and serve with lime wedges.

This recipe is for those whose cooking style may not be on the grill. Use any kind of firm, white meat fish such as snapper, grouper, flounder, catfish, cobia, triggerfish or snook. This recipe can be accompanied by oven fried potatoes, coleslaw and fresh pineapple  yielding 6 servings.


6 (8 ounce) fresh fish fillets

1 cup fine, dry breadcrumbs

1/3 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

2 tablespoons chopped fresh parsley

1/2 teaspoon chopped fresh oregano (optional)

1/2 cup butter or margarine, melted

Garnishes: fresh key lime or lemon wedges, fresh oregano sprigs

Stir together breadcrumbs, cheese, salt, pepper, paprika, parsley and if desired, oregano. Dip fish in butter: dredge in breadcrumbs mixture and place on a parchment paper-lined baking sheet.

 Bake at 375 degrees F for 25 minutes or until fish flakes with a fork. Garnish if desired.

Prep time is around 15 minutes, making this dish fast and simple.

  You can use any kind of firm, white fleshed fish, such as snapper, grouper, grunt, wahoo, cobia, snook and triggerfish. The most important thing to remember is to pat the fish dry with a paper towel prior to “flaking” the fish.

Prep Time: 35 minutes                          Cook Time: 30 minutes


8 Jumbo sized shrimp; tail on, peeled, deveined & butterflied                    

1/2 teaspoon salt

4 cups flaked or cubed fish (pat fillets dry prior to cutting)                          

1/8 teaspoon black pepper

2 Tablespoons butter                                                                                     

2 Tablespoons flour

1/2 cup onions, finely diced                                                                          

3 Tablespoons bread crumbs

1 Jalapeno pepper, seeded and diced                                                             

2 garlic cloves, minced

1/4 cup fresh Cilantro, chopped                                                                    

2 egg whites, beaten

1 Tablespoon Red Pepper flakes                                                                    

3 Tablespoons Mayonnaise

1 teaspoon Old Bay Seasoning                                                                        

Oil for frying


Preparation Directions:

1) Heat butter in a medium skillet over medium-high heat. Add diced onion and Jalapeno, saute for 4-5 minutes or until tender.

2) Make sure fish has been patted dry, cut into small cubes or flake.

3) In a large bowl, add cilantro, fish, pepper flakes, garlic and cooled onion/Jalapeno from pan.

4) Dust shrimp thoroughly with flour.

5) Sprinkle remaining flour, bread crumbs, salt, black pepper and Old Bay seasoning while tossing mixture – make sure to coat fish evenly.

6) Fold in mayonnaise and beaten egg whites.

Take some of the mixture and form into a ball, approximately 3-4 inches in diameter. If it holds together, your in business. If it’s too dry and flaky, add some more bread crumbs. It should be moist, but not soggy.

7) Form mixture into 8 equal sized patties.

8 ) Hold shrimp flat and build fish cake around shrimp, with tail hanging out of cake.

9) Add enough oil to just cover bottom of skillet and heat over medium heat. Cook about 5-6 minutes on each side or until golden brown.

Serve with rice, steamed vegetables and key lime slices. Can also be used for a surf and turf platter when serving steak or fillet Mignon. Enjoy!

 This recipe works great with yellow-tail snapper, coney grouper, hogfish, cobia and even grunt. An old Florida recipe that is great for those hot summer days. For best results, use freshly squeezed juices.

 Prep Time: 20 minutes                                       Marinating Time: 3 – 4 hours


3 pounds fish fillets                      1 Cayenne pepper, fine chopped

3 cups orange juice                       1/2 teaspoon Ginger root, fine chopped

1 1/2 cups Key Lime juice              2 cups ketchup

1 green bell pepper, chopped         4 Tablespoons olive oil

1 red bell pepper, chopped             2 teaspoons salt



 Cut fish fillets into 1 inch squares and add all ingredients in a glass or ceramic bowl. Mix well, cover and refrigerate for 3 to 4 hours, stirring occasionally.

 Serve with warmed taco chips and your choice of ale or wine.

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