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cobia recipe

Posted on 8/13/17 at 6:25 pm
Posted by cgrand
HAMMOND
Member since Oct 2009
40776 posts
Posted on 8/13/17 at 6:25 pm
caught a nice lemon yesterday I have a bunch of beautiful loins and the collar.
I'm gonna broil the collar with a glaze, what about the loins?
I'm never really happy with grilling it, I was thinking about wearing a loin good in a skillet then into the oven

anybody got a good recipe?
Posted by OTIS2
NoLA
Member since Jul 2008
50803 posts
Posted on 8/13/17 at 6:39 pm to
The sear with an oven finish should be excellent. I do like it grilled. And it's damn good fried.
Posted by cgrand
HAMMOND
Member since Oct 2009
40776 posts
Posted on 8/13/17 at 7:01 pm to
I've never tried to fry it
it doesn't get cottony?
Posted by OTIS2
NoLA
Member since Jul 2008
50803 posts
Posted on 8/13/17 at 7:21 pm to
Stays firm.
Posted by Kajungee
South ,Section 6 Row N
Member since Mar 2004
17033 posts
Posted on 8/13/17 at 7:52 pm to
My favorite is Blackened in a cast iron skillet and topped with a Lemon Caper Sauce.
Posted by cgrand
HAMMOND
Member since Oct 2009
40776 posts
Posted on 8/13/17 at 7:57 pm to
here's what I did
a hard sear in the skillet then a glaze of duck sauce, hoisin and some mango chile sauce I had, under the broiler

fantastic

I'll try the lemon and capers tomorrow
we will be eating cobia all week
Posted by NukNuk
Livingston Parish
Member since Mar 2011
34 posts
Posted on 8/13/17 at 8:50 pm to
Season filets with salt and pepper. Place in food saver bags and remove most air (not shrink tight). Sous Vide at 135 degrees for 35-40 mins. Remove and finish in cast iron with garlic, lemon and butter 15 seconds each side.
This post was edited on 8/13/17 at 8:56 pm
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