Cobia, fried or grilled, whats your preference?
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Both 
Capt. Larry Teuton
Swamp Worshiper
quote:
Originally posted by Cracker LarryBoth
Capt. Larry Teuton
Swamp Worshiper
That doesn’t help much!! lol
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Pit viper,
Cooked some fresh Cobia last night and everyone loved it:stuck_out_tongue:!
Let the cobia sit out to come closer to room temp. Melted some butter and stirred in some garlic salt. Made sure fillets were dry and brushed on the butter mix, sprinkled some Zatarins blackened seasoning and let sit for a few minutes while I heated up the electric skillet with some Olive Oil in it.I then took the pieces of the Cobe and pushed it down in a plate of flour to assist with the browning. It was awesome!!!
Also had some fresh spadefish fillets that I did along with it. That was great as well.
Spadefish is on the right in pic. A few pieces missing for some reason[:0]!
NN
quote:
Originally posted by DoubleNPit viper,
Cooked some fresh Cobia last night and everyone loved it:stuck_out_tongue:!
Let the cobia sit out to come closer to room temp. Melted some butter and stirred in some garlic salt. Made sure fillets were dry and brushed on the butter mix, sprinkled some Zatarins blackened seasoning and let sit for a few minutes while I heated up the electric skillet with some Olive Oil in it.I then took the pieces of the Cobe and pushed it down in a plate of flour to assist with the browning. It was awesome!!!
Also had some fresh spadefish fillets that I did along with it. That was great as well.
Spadefish is on the right in pic. A few pieces missing for some reason[:0]!
NN
Wish I would have checked back before I cooked, will definately try this next time!! I ended up grilling with olive oil, light seasoning salt and lemon juice/sliced lemons. Turned out real good.
One Simple Thanks!!
http://www.militaryappreciationday.org
Recently did some this way:
Shake in a mason jar 4 TB olive oil, 2 TB lemon juice, lemon zest if you have the energy, 1 TB capers, (optional) 1-3 tsp chopped garlic. Shake a lot. Marinate cobia in this for perhaps 30-60 mins. Bake @ 350F or grill low temp. Baste fish with this every few minutes.
Gives tartar sauce flavor without the ‘gloppiness’ and keeps fish moist. Works very well with any lean white to light fleshed fish. Avoid with tuna or red flesh or oily fish. I have also used shredded basil in the marinade (works particularly well with grouper).
ericpret