Virginia · Cobia

Virginia Grilled Cobia with Old Bay Butter

Grilled Cobia

Every summer the cobia run up the Chesapeake Bay and Virginia Beach anglers sight-cast to them off the beach and the bay bridge. Firm, sweet and mild, cobia was made for the grill, finished with a pat of Old Bay butter.

Prep 15 min
Cook 10 min
Serves 4
Level Easy

Photo: Atlantic Ambience · Pexels

On the side

The side dish that belongs with it, full recipe included.

Virginia

Summer Succotash

Succotash

Corn and lima beans sautéed with butter, onion and summer vegetables. The dish comes from the Native peoples of the East Coast and is still a summer favorite in Virginia.

Prep 15 min
Cook 15 min
Serves 6
Level Easy

You need

3 cups fresh corn kernels (about 4 ears)
2 cups lima beans, fresh or frozen
2 tbsp butter
1 small onion, chopped
1 small zucchini, diced
1 cup cherry tomatoes, halved
1 tbsp fresh basil or parsley, chopped
Salt and black pepper

How to make it

Cook the beans. Simmer the lima beans in salted water 8–10 minutes until tender. Drain.
Sauté. Melt the butter in a large skillet over medium heat. Cook the onion 3 minutes, then add the zucchini and corn and cook 5 minutes.
Finish. Stir in the lima beans and tomatoes and cook 2 minutes. Season with salt and pepper and add the herbs.

Photo: Philip Ackermann · Pexels