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.


  1. Looks fantastic! I'll have to see if I can find that kind of fish. I like to try fish from good for you, but hard to find it fresh out here!

  2. This sounds really good. I love ginger so I'll try this recipe on some fish soon. Thanks

  3. Looks really good. I love how adventurous you are in all your cooking.

  4. Hi Ronna, thanks, I'm not sure if this cobia is a warm water fish or not, it's shaped similar to a shark but doesn't get as big, but any firm fleshed fish would work.

    Hi Dennis, thanks, I never knew there were so many different varieties of fish.

    Hi Lori, thanks, this recipe works well with vegetables too, I am really loving fresh ginger.

  5. Hi Barbara, thanks, I've been cooking since I was 16 so now it's all old hat. Most things turn out but I've had a few duds. One time I made the most beautiful plum pie with fresh plums; I had never used plums in a pie before. I made a lattice crust and it was so beautiful; I took it to my sister's for dinner, we all couldn't wait to eat that pie, we cut into it after dinner and it was just perfect, not runny but juicy, then the first bite, ugh it was so bitter we couldn't eat it. I had left the skins on the plums, ha, ha.


I love suggestions, questions, critiques, thanks for your comment