Recipe March 6

Panko, Parmesan & Herb Encrusted Cobia




1 to 1 1/2 pounds fish fillets, cut into 4-ounce to 6-ounce portions salt and pepper

1 cup panko bread crumbs

1/4 cup finely chopped garden fresh herbs (whatever you have: parsely, basil, thyme, oregano...)

1/2 cup grated parmesan cheese

1/4 cup flour

2 large eggs

lemon wedges, for serving




Line a rimmed baking sheet with aluminum foil; spray with nonstick cooking spray. Heat the oven to 425.

Sprinkle the cobia all over with salt and pepper.


In a wide bowl, combine the panko crumbs, herbs and parmesan cheese


Put the flour in a shallow, wide bowl.


In another wide bowl, whisk the eggs


Dip the cobia in the flour, coating well. Dip in the egg mixture, then coat with the panko crumb mixture, pressing lightly to help crumbs adhere to the fish. Repeat with the remaining fish.


Arrange the fish in the prepared baking pan.


Bake for about 16 to 20 minutes, or until fish is cooked through and flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or thick fillets.


Serve with lemon wedges and tartar sauce or remoulade sauce.


Serves 4




Shrimp Creole



4 tablespoons olive oil

2 tablespoons flour

1 cup chopped onion

1 cup chopped green bell pepper

1/2 cup chopped celery

1 tablespoon minced garlic

3 cups chopped tomato

2 cups broth or water

2 bay leaves

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

2 pounds medium shrimp, peeled and deveined Steamed rice for garnish Chopped parsley for garnish



Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic and add to roux.

Cook until vegetables are tender, about 10 minutes.

Stir in tomatoes and their juice, stock or water and bay leaves.

Bring to a boil, reduce heat and simmer.

Add shrimp and cook until pink.

Season to taste with salt and cayenne.

To serve, ladle over steamed rice