Friday, December 9, 2011
Fresh Cobia Saute
We took a trip to the beach last week since the weather warmed up to almost 80F. On the way back we drove past the fish market and stopped in. They had fresh cobia which we've never had so we decided to try some.
Cobia is a firm fleshed fish with a pin bone in the center of the fillet so be careful of that. I initially thought about smoking the fish.
Gary doesn't like eating really firm fish as his teeth don't handle them well. I decided to take a chance and saute the fish and I am so glad I did.
I sauteed some shallots and ginger and set them aside after adding just a dash of hot sauce to the mix. Then I cut up the cobia into one inch thick steaks.
I seasoned the fish with Italian seasoning and bay leaves. I sauteed it on both sides and when brown I added back the shallot and ginger mixture to the top and covered to cook the steaks through for a couple of minutes.
Oh my goodness this might be the best fish we've had yet. Firm, but soft and flakey too, if that's possible. Try any firm fish sauteed with some ginger, shallots and spices and you'll be surprised at how wonderful it tastes. Please take a moment to comment or say hi, I'll stop by your blog or website too, thanks so much.