Firm, buttery blackened cobia is an amazing healthy dish that even a beginner can cook. This cobia recipe will be ready in less than 10 minutes and can be served with rice, potatoes, vegetables or as is.

I was always excited to try new types of fish and this cobia fillet did not disappoint. The fish is so delicious that I couldn’t stop eating it. Full of Omega 3, selenium and cobia protein is a great healthy dinner or lunch option for everyone. My kids enjoyed it too.

If you’ve never tried cobia fish before, it will be helpful to learn how it tastes first. The fish has a very buttery taste but is not very fatty. It has no fishy taste and the meat is very firm. You can seal it in a pan and cut into slices without the risk of crumbling.

In fact, cobia can be cooked in many different ways! It can be blackened as in this recipe, roasted, baked, singed, steamed, grilled or you can enjoy it raw as sashimi or in ceviche. The most popular way to cook cobia is probably sautéing with vegetables.

More about cobia

you can read here

.

Where

to buy

If you live on the West Coast like me, the only way to buy cobia will probably be frozen. Cobia lives in warm waters and is typically found between the Gulf of Mexico and North Carolina. Around winter it migrates to Florida waters.

On the east coast you can easily find fresh cobia, cut into fillets (about 6 oz). I also have experience buying fresh cobia in the online store in New York.

What it means when the fish is blackened

This is just another method of burning pan-shaped fish. Traditionally, the cast iron pan is used for this task, but any other pan will work. Just make sure it’s very hot.

The fish should be cooked in butter and covered with a mixture of spices. Spices I used in this blackened cobia recipe:

• paprika
• black pepper
• cumin (just a touch)
• thyme or oregano
• garlic salt powder

The pan will be steaming and totally normal. Do not move the fish for 3 minutes to make sure the proper crust is forming. Then turn and cook on the other side.

How to Make a Recipe for Blackened Cobia

Start with thawing fish overnight in your refrigerator. If the fish is fresh skip this step. Rinse with cold running water and dry with paper towels.

Mix all spices in a small bowl. Top the fillets with a mixture of spices on each side.

Heat the butter in the pan. Make sure the pan is very hot before adding fish. This way you will not adhere to it. Add the cobia and cook 3 minutes on each side. Do not move the fish during cooking, only turn once.

Your kitchen will most likely fill with smoke, so open the windows and turn on the fan. This is normal since we will be cooking at high temperatures.

Once the fish is done, transfer it to the cutting board if you prefer to cut it into slices or simply to the plate. Squeeze the lemon on top and top with cilantro or chopped parsley.

Chopped green onions will be an amazing topping. They are crunchy and delicious.

Internal temperature

of white fish

To make sure the fish is fully cooked, use an instant meat thermometer. Any white fish, including cobia, has the same internal temperature of 145 degrees Fahrenheit when fully cooked.

Leftovers

Store leftovers in the airtight container in the refrigerator for up to 4 days. Sometimes I simply cover the plate with aluminum foil and store it this way in the fridge. Use the microwave to reheat the fish. Don’t forget to remove the aluminum foil.

You can also freeze cooked cobia. Use a secure ziplock freezer bag and store it in the freezer for 3-4 months. In fact, you can store fish for much longer, just be sure to use a very good container for the freezer to prevent the fish from burning in the freezer.

Side dishes

I served blackened cobia as an appetizer and the only addition to the fish was cilantro and lemon. For dinner or lunch you will need a side dish. My favorite is just a bowl of white rice. You can’t go wrong with that.

The mashed potatoes are amazing with fish. So buttery and smooth and creamy. Fresh vegetable salad will keep this dish low carb and healthy. Simply mix tomatoes, onions, cucumbers in a bowl, add salt and pepper and a splash of olive oil. Very well!

More

fish recipes

I have a large collection of fish and seafood recipes on THETOPMEAL. Here are some of readers’ favorite recipes:

• Baked yellow sea bass

recipe

• How to cook oily fish
• Pan-scorched monkfish with garlic sauce

Salmon

• and avocado ceviche
• Salmon necklace recipe