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<Recipe recipeId="83378" locale="en">
<RecipeHeader>
<RecipeTitle>Grilled Cobia</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
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<PrepTime hours="0.0"></PrepTime>
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<IngredientList>
<IngredientText>Ingredients
Cobia Fillets or Steaks - cut into serving size pieces</IngredientText>
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<IngredientItem>Olive Oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>1 part butter (about 1/3 cup)
2 parts Balsamic Vinegar (about 2/3 cup)</IngredientText>
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<IngredientItem>Fresh Lemon Juice</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<IngredientItem>Salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<IngredientItem>freshly cracked black pepper</IngredientItem>
<IngredientComment></IngredientComment>
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<RecipeText>Instructions

While the grill is getting hot sprinkle both sides of each piece of fish with a little lemon juice, olive oil, and salt &amp; pepper. In a small sauce pan over medium-low heat melt the butter along with the balsamic vinegar stirring until well blended. Remove this from the heat when the sauce has thickened. When the grill is at its hottest, carefully (and quickly) place the fish onto the grill. Cook for 2 minutes then carefully turn the fish over. While the second side is cooking gently dab some of the balsamic butter onto each piece of fish. (Note: I used a BBQ Mop for this. The idea is to glaze the fish without brushing off the seasonings but move quickly.) Turn the fish again after 2 minutes on the second side, quickly dab again with the balsamic glaze. Remove the fish from the grill and check for doneness, it should be “barely” cooked through as it will continue cooking after it comes off the fire.
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