Chimichurri Roasted Cobia Collar from Seafood Shack | Suncoast View

Published: Jan. 4, 2019 at 11:54 AM EST
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Chimichurri Roasted Cobia Collar


1 cup olive oil

4 Tbsp red wine vinegar

1 cup finely chopped parsley

8 cloves fresh garlic

2 red Chili, fresh

2 Tbsp fresh oregano

2 Tsp sea salt

1Tsp fresh ground black pepper


Combine all ingredients and let sit for at least 1 hour.

Cobia Collar

2 Fresh Cobia Collar cleaned


Coat cobia collars in half of chimichurri and allow them to marinate for at least 2 hours. Set remaining half of chimichurri aside for later use.

Next, pat cobia collars dry and slow roast in in 300-degree oven for approximately 20 to 25 minutes. Collars should be golden brown and flesh should easily pull off the bone. Allow collar to rest for at least 3 to 5 minutes. This gives the meat time to relax and allows juices time to settle. Now plate your perfectly roasted cobia collars and top them with the remaining chimichurri and enjoy!

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