Ingredients
Recipe for 4
- Fresh out of the water Cobia- 4- 8 ounce pieces
- Salt and pepper to season before the grill
- ½ cup dukes mayonnaise, you use the mayonnaise instead of oil to rub on fish so it will not stick to the grill.
- Hot grill, mark the first side of the fish , then flip over once. Finish cooking fish to a medium state, baste with bbq sauce and let glaze caramelize on fish.
- 4 C. ketchup
- 1 C. Yellow Mustard
- 4T Lea and Perrins
- 1/4 C. Apple Cider Vinegar
- 1/4 C. Brown Sugar
- 1/8 C. Lemon Juice
- 4 tsp. Fresh Ground Black Pepper
- 2 T. Celery Seed
- 1 T. Onion Powder
- 1 T. Fresh Garlic
- 1 tsp. Kosher Salt
- 1 Tbl Hot Sauce
Directions
If you live in the low country and you like fish, then you anticipate for May when the local cobia or brownies as they are referred to are in season and swimming wildly through our waters. Cobia has to be one of the best local fish as far as a culinary aspect goes. You can grill, broil, sauté, bake or fry, we even use some in our sushi for our featured super crunches. I try to let the flavor of this fish stand out and enhance it with a traditional Carolina mustard BBQ sauce. I like to serve with local sides as well like the adluh grit cakes and collard greens.
Mix and head on low, stir. Cook for 20 minutes.
