Living on the water brought new meaning to fresh-caught fish 🎣 Friends of ours caught the Cobia I used in these Cobia Piccata and Ceviche recipes. If you’re new to cooking seafood, Cobia Piccata is an easy recipe to get you started. With just a few ingredients and a few minutes, you’ll have a simple and elegant summer meal ☀️

The ceviche is sure to impress with its fresh flavors. Discover two secret ingredients — one I picked up on vacation and the other from a restaurant chef — that boost the briny notes and create a perfect balance of sweet, savory and spicy. It’s a perfect appetizer, snack or side dish served with your favorite chips.

I hope you enjoy these recipes!
Be sure to LIKE and SUBSCRIBE for more recipes ideas from the yacht.
Andiamo! 🛥

#SeafoodRecipes #SummerAppetizers #EasyCeviche #CobiaPiccata #FreshSeafood #galleygourmetwithjay #recipeideasfromtheyacht #yacht #yachtlife #tampa #florida

CEVICHE INGREDIENTS:
1 lb firm, white fish — I used fresh-caught cobia cut into bite-sized pieces.
1 lb salad shrimp or larger cooked shrimp cut into bite-sized pieces
1 cucumber diced
3 roma tomatoes diced
½ red onion diced
1 jalapeño diced — Tip: If you prefer less heat, remove the seeds.
Lime juice — Enough to cover the fish while it’s marinating in a bowl.
Handful of chopped cilantro
Green olives
Clamato juice

CEVICHE INSTRUCTIONS:
Put the fish into a glass bowl and cover with lime juice.
Let it marinate for at least 20 minutes.
You will notice the color of the fish change from a pink to a pinkish white.

After marinating, take some of the lime juice out of the bowl.
Leaving about 1/3 cup in with the fish.

Next add shrimp, tomatoes, red onion and jalapeño.
Note: if you prefer less heat, remove the jalapeño seeds.

Then add the secret ingredients:
Green olives to enhance the briny notes — I discovered this on a vacation.

Clamato juice — I asked a chef in the islands, what made his ceviche so different. He told me to add Clamato juice to bring the combination of flavors together.

Both of these ingredients are definitely worth trying.

Next, add a little pepper and roughly chopped cilantro.
Stir to combine.

Serve with your favorite chips.

COBIA PICCATA INGREDIENTS:
I used cobia in this recipe, but you can use any firm, white fish such as grouper
Salt and pepper
1/2 cup of flour
A couple tablespoons of olive oil
1/2 stick of butter
1/2 cup white wine
3 lemons
2 tablespoons of capers
1 lb of spaghetti (or your choice of pasta)

COBIA PICCATA INSTRUCTIONS:
Salt and pepper both sides of your fish.

In a pan, add olive oil and butter and turn it to medium-high heat.

Cover the filets in flour, then add them to the pan.
Cook for about 3 – 4 minutes per side.

How to know when the fish is cooked: it should be firm to the touch, but still soft and starting to flake.

Remove the fish from the pan and set aside.

Add white wine to the pan.

Use a spatula to get all the fish pieces off the bottom of the pan and stir.

Simmer and reduce.

Add lemon juice.
Simmer and reduce.

Add capers, salt and pepper, and a couple tablespoons of cubed butter (to make it creamier) and stir.

Add the fish back into the pan with the sauce.

TO PLATE:
Put a serving of pasta on your plate.
Add your fish on top of the pasta.
Pour some of the sauce over the fish and pasta.
Add capers.
And a lemon for garnish.
Enjoy!

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