Smoked Bacon Wrapped Cobia Recipe
Indulge in a sweet and savory treat with this bacon-wrapped cobia smoked to perfection. Marinated in vanilla soy milk, brown sugar, and seafood seasoning, this fish is sure to be a hit at any gathering.
Vanilla Soy Milk
Hungry Jack Lite Syrup
Tones Premixed Salmon and Seafood Seasoning
Combine brown sugar and Vanilla Soy Milk, Hungry Jack Lite Syrup, Tones Premixed Salmon and Seafood Seasoning and Equal. Stir until sugar is fully dissolved. Use enough Soy milk and syrup to cover the fish, and enough brown sugar to sweeten to your particular taste.
Place fish in one gallon sealable plastic bags, and pour marinade over the fish.
Refrigerate and marinate overnight turning bag over occasionally.
Remove fish from the plastic bags.
Slice fish into 2″ chunks, then wrap with bacon strips, and secure with toothpicks.
Smoke for about 2 1/2 hours (depending on the thickness of the fish) at 150 degrees F; use apple smoke pucks for 2 hours (check fish for doness at the 2 hour mark).
Fish is done when it flakes easily.