John improvised this recipe when our buddies Glenn and Sue Braswell and daugher and son-in-law Donna and Richard Broxton came to visit.  We caught a 40 lb. cobia off Sombrero Light -- while we were trolling.  If you don't have fresh cobia, try the recipe with the fish or your choice or chicken.

The "Hi Honey" fishing team (from left)
– Capt. Bill Griffin, Capt. Judy Mickel, John and Barbara Maddox –
sneaked out to do a little fishing and came back with this nice cobia.

Tropical Fruit Medley

4 cups fresh tropical fruit of your choice – kiwi, pineapple, mango, etc.
½ cup butter
1 cup orange juice
¼ cup grated coconut

Melt butter in sauce pan; add fruit, orange juice and coconut and heat gently until flavors are mixed. 

Grilled Cobia

Fresh cobia, the fish of your choice or chicken
1 cup slivered almonds
Lemon and butter

Place individual servings of cobia in aluminum foil, season with lemon and butter to taste. Cover with tropical fruit medley and garnish with slivered almonds. Cook uncovered on the grill for 10 – 15 minutes or until done.