Jerked Cobia with Pineapple Chutney

This recipe from chef Kareem Anguin of the Oceanaire Seafood Room uses cobia, a popular game fish with a white, flaky texture and mild taste.
October 01, 2015


In a blender combine soy sauce, rum, scallions, scotch bonnet pepper, garlic, thyme, allspice and fish sauce. Pour liquid over cobia and let sit for two hours. Remove from liquid, place on sheet and bake for 30 minutes at 300 degrees.

Pineapple Chutney

Cut pineapple and bell pepper into 1/4-inch dice. In saucepan combine with vinegar, raisins, brown sugar and scotch bonnet pepper. Cook over low heat for 15-20 mins. Strain pineapple and bell peppers. Save liquid. Put pineapple and peppers to cool off in refrigerator for 30 minutes.

Roughly chop cilantro and add to pineapple mixture and mix well. Once cobia is cooked, place it on a plate and add chutney on top.

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  • 4 pounds cobia, cut into filets
  • 8 ounces soy sauce
  • 6 ounces dark rum
  • 1 bunch scallions
  • 2 scotch bonnet peppers
  • 1 ounce garlic
  • 12 sprigs thyme
  • 10 tablespoons allspice
  • 6 ounces fish sauce
  • 1 pineapple
  • 1 red bell pepper
  • 4 cups white balsamic vinegar
  • 8 ounces golden raisins
  • 6 ounces brown sugar
  • 1 scotch bonnet pepper
  • 1 bunch cilantro
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