Grilled Cobia

First off, I am so sorry my posts were slim this week. Our internet was on the fritz! We are back up and running with even higher speeds.

I love throwing some fish on the grill for a light supper. It doesn't really matter what type of fish it is. I love salmon, grouper, snapper, and now I realize I love cobia! If you are in Montgomery, you MUST buy your fish from Destin Seafood Connection!!  They always have the freshest fish and seafood knowledge that you can always trust! They even make fresh to order poboys. However, I would suggest calling ahead. This is the only place I will buy seafood!

When I was at the fish market I was about to ask for the grouper as I often do. The market owner overheard me and mentioned that he had just cut the cobia. I honestly have never had cobia and wasn't sure what type of fish it was. When I told him my favorite fish was amberjack he convinced me I would love cobia even more. He even explained to me how the fish are caught! It is a meatier fish that holds together well on the grill. That is all he had to say! I was sold.

He went even farther, and offered up a recipe for tossing the fish on the grill. He suggested to marinate the fish in italian dressing for "a little while" in the fridge. Then, just sprinkle a little Cavender's Greek Seasoning on the fish and grill between 300-400 until it is done. So I grabbed my fish and headed home to create a recipe from what he suggested. I stopped at the grocery and grabbed my favorite Italian that is GF and contains no high fructose corn syrup and headed home.

 If you want, just grab the seasoning he suggested, but I created my own greek seasoning due to the high sodium content that is usually present in pre-mixed spices.


Happy Grilling! Printable Recipe Here!!

Grilled Cobia
Naturally GF/DF

Ingredients:

2 cobia filet
2/3 cup prepared Italian dressing
1/2 t oregano

1/2 t thyme

1/4 t basil

1/4 t marjoram 

1/8 t garlic powder

1/8 t onion powder

 pinch of salt
1 1/2 T olive oil

What to do:

First we need to get the fish marinated in that Italian Dressing. Add your fish to a small baking dish (or ziplock bag if you don't want to dirty up another dish).

Pour the Italian dressing over the top of the fish.

Cover with plastic wrap. Place in the fridge for at least 30 minutes. I let it marinate for about an hour.

While your fish is marinating, add the remaining ingredients together into a small bowl.

Mix the spices all together. Voila, you have just made your own greek seasoning!

Remove you fish about 15 minutes before you grill so it isn't super cold. Sprinkle the greek seasoning over both sides of your fish. I like to reserve a little of the spices to use after the fish comes off the grill. Somehow I forgot to take this pic. SO SORRY!!

Grill your fish at 350° for about 10 minutes, flipping once.

Once the fish turns white, it is ready to remove from the grill. As I mentioned before, sprinkle the remaining greek seasoning over the top of the fish.

Enjoy!

Thanks Y'all!
-Wise Wife 

Lemon Garlic Scamp

I spent the weekend down at the beach celebrating a bachelorette party for two of my friends. We had an absolute blast but I am so exhausted! During the day Saturday we rented a boat and went out to crab Island for the day. It may have been a little chilly, but that didn't stop us from have an awesome time! 

Every time I go down to the beach I always come back with fresh fish to cook for dinner. This time I grabbed a piece of scamp because it was just calling my name. 

The key to cooking fish it to keep it moist. This is a super easy way to make delicious, moist fish. I used a cast iron skillet in this recipe which is the best option. However, any oven proof skillet will work. If you don't have an oven proof skillet, you can always transfer the fish to a baking dish after you sear it in the skillet and then pour the onion mixture over the fish.

Lemon Garlic Scamp

 GF/DF

Printable recipe here 

Ingredients:

1/2 cup chicken broth

1/2 cup dry white wine

1 small onion

1 lemon

about 1 pound fresh white fish (I used scamp)

3-4 fresh garlic cloves (depending on size)

10 oz fresh grape tomatoes 

2 T fresh parsley 

2 T extra virgin olive oil

salt and pepper 

Preheat oven to 350°.

Dice your onion.

Chop your parsley.

Mince your garlic. It should be about 1 tablespoon once minced.

Slice your tomatoes in half.

Add white wine, chicken broth, and minced garlic into a medium bowl. Grate your lemon rind into the bowl.

Squeeze in the juice from your lemon.

Add in your diced onion and chopped parsley and mix it together.

Heat your olive oil in an oven proof skillet.

Because my piece of fish was large, I cut it half to handle easier.

Sprinkle one side of your fish with salt and pepper. Place the seasoned side down in to hot skillet.

Cook for two minutes. While your fish is cooking, sprinkle the top side with salt and pepper. 

Flip the fish and cook for another two minutes.

Turn off the heat. Pour your onion mixture over your your fish.

Add in your chopped tomatoes.

Finish in the oven for 15-20 minutes or until bubbly and the tomatoes soften. 

Hope you love it! 

Thanks Y'all!

-Wise Wife

Thanks Eat Easy Montgomery!!

Last night my husband and I had the amazing opportunity to attend an awesome pop up dinner event hosted by Eat Easy Montgomery. They describe themselves as "an underground dining experience featuring progressive cuisine in one night only engagements." Who would have thought something like this exists in Montgomery, AL!! Chef Josh Quick was the head chef of the evening. and truly inspired me. He prepared a delicious succotash of okra, green tomatoes, and a curry broth. From that moment until now, I have had succotash on my mind. I decided I would cook a different version so I could get my fix tonight.

Here we go! Thanks for the inspiration Chef Josh Quick and Eat Easy Montgomery! 

Tonight I am serving the succotash with a SUPER SIMPLE baked scamp fish. Scamp is a type of grouper, but you could use any type of white flaky fish you love. Yes its GLUTEN FREE and DAIRY FREE!! 

We will start with the fish so it can marinate while you are preparing the succotash. 

Baked White Wine Scamp

Ingredients: 

1 c white wine (don't cook with something you wouldn't drink)

1/4 cup olive oil

1 1/2 T Lemon juice

1 t salt

1/2 t pepper

2 filets of scamp 

Mix all ingredients together (except for the fish) and whisk to combine. Salt and pepper the fish filets on both sides. 

Place fish in a baking dish. Pour the marinade over the fish and let marinate for about 30 minutes while you prepare the succotash. 

Bake at 450° for 10 - 12 minutes. 

Summer Succotash 

Ingredients: 

2 T Extra Virgin Olive Oil

1 1/4 cup fresh butter beans (or lima beans) or frozen for convenience 

2 Ears of corn (about 1 1/4 cup kernels if using frozen)

1/2 Vidalia onion

juice of 1/2 lemon

1 1/2 T chopped parsley 

Salt and pepper to taste

(If you are using frozen butter beans you can skip this step.) 

Add the butter beans with 2 cups water and a dash of salt. Bring water to boil and let simmer for 20 minutes.

Drain and set aside. I like to let the butter beans cook while the rest of the succotash is coming together. Just be sure to start it about 10 minutes before you begin the rest of the succotash. 

While your butter beans are cooking, prepare your veggies!

Cut the kernels off of the ears of corn

Dice your onion 

Chop your garlic

Dice your tomato

Chop your parsley

Heat your olive oil over medium heat in a medium sauté pan 

Add in corn, onion, and garlic. Sauté for 5-7 minutes. 

Add your butter beans into the corn onion mixture.

Add in tomato and lemon juice and stir to combine. 

Remove from head and add in salt, pepper, and parsley. 

Enjoy!! 

Thanks Y'all!

- Wise Wife