Cobia

Our gone fishin' Wednesday has produced yet another wonderful catch.
Our fishmonger recommended we try Cobia mainly because it was fresh caught, and for its firm flesh. Flesh that would hold up to sautéing, grilling, and even frying. His cooking recommendation was to split the thick fillets, coat them with blackened seasoning and sauteing the fillets. Served as a sandwich or on its own, with sides. Once Rylee heard the word blackened, I knew how she wanted our fresh catch to be prepared. I also prepared a smaller fillet w/o for Nana incase the blackened spices where to strong for her.
To prepare the Cobia all of the pieces (both sides) were brushed with black garlic/black truffle EVOO, and one fillet had just salt and pepper sprinkled on both sides. The remaining pieces had one side coated with a blackened seasoning mix. Then all fillets were sautéed on medium heat in a mix of EVOO and coconut oil for 2-3 minutes per side until lightly browned. 

Tonight's dinner; Blackened Cobia fillets with fresh sweet corn on the cob, avocado fluff, and cucumber salad. 
Starting the sautéing process

Ready to enjoy

We were pleasantly surprised by the flavor of the fish, almost a buttery finish. The fillets took to the sauteing process quite well either blackened or not. The flesh is sturdy enough and flakes very well. Next time we will try Cobia breaded and fried...

W


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