Chimichurri Roasted Cobia Collar from Seafood Shack | Suncoast View
SARASOTA (WWSB) -
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.
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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