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Roasted Cobia, Balsamic Reduction, Crispy Fried Leeks
(Harvard Club of Boston) |
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Cobia Coconut Curry
(Marine Farms Belize) |
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Prosciutto Wrapped Belize Cobia with Herbed Risotto and Spinach
(Damian’s on the River, Boston, NH) |
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Warm Belize Cobia Fish Cake with Pickled Fruit Salsa over Potato Hash
(Executive Chef Louis Hubbell – Polcari’s Italian Restaurants, Saugus, MA) |
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Belize Cobia with Cannellini Bean stew
(Chef Elise Wiggins - Panzano’s, Denver, CO) |
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Belize Cobia Italiano
(Chef Elise Wiggins - Panzano’s, Denver, CO) |
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Grilled Belize Cobia Fillet over Fennel
(Executive Chef Louis Hubbell – Polcari’s Italian Restaurants, Saugus, MA) |
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Roasted Beet and Grilled Belize Cobia Salad
(Executive Chef Louis Hubbell – Polcari’s Italian Restaurants, Saugus, MA) |
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