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Grapefruit-Ponzu Marinated Cobia
Recipes
Grapefruit-Ponzu Marinated Cobia
4 servings
50 minutes total (Active 20 minutes)

Ingredients

  • 2 medium red grapefruits
  • 3 green onions
  • ¾ cup ponzu sauce
  • 1 teaspoon ginger spice paste
  • Large zip-top bag
  • 4 (6 oz) cobia fillets, skin removed (about 1 ½ lb)
  • 2 tablespoons canola oil

Steps

    1. Peel grapefruits and cut into segments (about 1 ½ cups), then squeeze membranes for juice (about ½ cup). Remove root ends from onions, then cut into fourths. Add ponzu sauce, ginger paste, and grapefruit segments and juice to bag. Seal bag and knead gently to mash grapefruit slightly; remove ¾ cup marinade and reserve. Add fish to bag (wash hands), seal, and let marinate 30 minutes (or up to 1 hour).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Remove fish from bag (discard marinade) and pat dry. Pour oil in pan; add fish and cook 4–5 minutes on each side until browned.
    3. Reduce heat to medium-low; add onions and reserved marinade. Cook 2 more minutes or until marinade reduces by one-half and center of fish flakes easily and is 145°F. Top fish with onions and pan sauce.
    Note: Always check fish for bones.
Other Preparation Methods
    • Bake: Preheat oven to 400°F. Grate ½ cup each onion and fennel bulb. Combine with 1 tablespoon olive oil, 2 tablespoons lemon juice, and ½ teaspoon sea salt; coat 4 cobia fillets with mixture. Bake 10–12 minutes until center of fish flakes easily and is 145°F
    • Braise: Combine in large sauté pan: ¼ cup soy sauce, 2 tablespoons rice vinegar, and 2 teaspoons each sesame oil, chopped garlic, and grated fresh ginger; bring to simmer. Add 4 cobia fillets and cook 2–3 minutes on each side until center of fish flakes easily and is 145°F.

Amount per ¼ recipe serving: Calories 240, Total Fat 8g, Sat Fat 0.5g, Trans Fat 0g, Chol 70mg, Sodium 640mg, Total Carb 7g, Fiber 1g, Sugars 6g, Protein 33g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%