How Ya'll Doin'?
The Honey Bun Kid
Pan Seared Cobia.
This is a recipe from The Asian Cajun we recently added to one of the TV shows. Look for the video to show up on the blog soon.
2 Cobia steaks -- about 1/4 to 1/2 lb each.
Italian dry herb mixture (oregano, thyme, marjoram, parsley)
1/4 cup Thai sweet chili sauce (this sauce is spicy but sweet and not too hot)
Juice of 1/2 lemon
White wine for de-glazing
Canola oil for pan
Prep cobia steaks by removing skin, dark meat. Rinse and pat dry.
Crank up stove top burner, and allow a large skillet to get hot.
Sprinkle Italian herbs over one side of cobia steaks, a little salt, a few grinds of pepper.
Once skillet is hot, add a couple tblsps of oil to the skillet, let heat up for a few seconds, and place fish in... seasoned side down. Then season the other side with the dry herbs.
Place a lid on the skillet and let the fish sear for about 1 to 2 minutes, depending on the thickness of the steaks.
Searing in the hot skillet should make a nice brown crust on the fish, and it shouldn't stick to the pan.
Flip the fish over, and replace the lid for another minute or two.
Fish flesh should be completely white, but still very moist. DON'T OVERCOOK!!!!!
Set fish aside. (Preferably in a 250 degree oven)
Deglaze the skillet with about 1/4 to 1/2 cup of wine, and add the chili sauce. Keep the heat up and stir the 'goodies' off the bottom of the skillet. Let this reduce for a minute or so. Add the lemon juice, and reduce the heat to low. Add the butter and swirl it around in the pan, creating a nice rich sauce. Pour over the steaks and enjoy.
A great accompaniment is either sauteed veggies --- zucchini, bell pepper, onion, celery. Or some roasted red potatoes.
Entire time from start to finish is less than 10 minutes. And boy is it good!!!!