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Blackened Cobia

1 cobia fillet (6 oz)
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
Pinch of cumin
1/2 teaspoon thyme or oregano
1/2 teaspoon garlic powder
1/2 lemon

Rinse cobia in cold water and pat dry with paper towels.
Mix spices in a small bowl and cover the fish entirely with it.
Heat butter in a skillet (it has to be very hot!) and place fish in it. Cook for 3 minutes on one side and another 3 minutes on the other side.
Move to the plate and squeeze lemon on top. Serve immediately.
Do not move fish during cooking otherwise it may stick to the skillet.
You can check the internal temperature by sticking a meat thermometer into the thickest part of the fish. It should read 145 degrees Fahrenheit when fully cooked.
Top fish with chopped green onions, lemon slices, chopped cilantro or parsley.
If you want to slice the fish, move it to the cutting board and slice into equal pieces using a sharp knife.

Coastal Fisherman Merch
CF Merch



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