A few weeks ago, I went to Harris Teeter to pick up some shrimp (they often have Argentine Shrimp, the best). While I was waiting for the clerk to wrap my shrimp, I noticed they had cobia for sale. Cobia ranks right at the top of my seafood favorites, and I asked where they came from. It’s too early for Cobia in the Carolina’s and Virginia’s and the clerk didn’t know – he said it was the first time he had seen them. I figured they were caught in Florida and it was a one-time thing. Then, a week later, I saw them again, and bought two nice filets.
Wow, were they good.
Cobia is a mild, firm fish, one you can cut into steaks if you wish. They have a thick skin, but no scales. You cook them skin-on, but don’t eat the skin. Cobia is one of the most sought-after game and table fish in the Chesapeake Bay. The big fellas can exceed 70 pounds and fight like Samurai Warriors. We have had three terrific years in a row for cobia, and things look good again for this summer. Down on the Outer Banks, Capt. Reese Stecher sets up on the cobia as they move their way up the coast in May. Often, he goes out and catches a limit of cobia, then fishes behind Oregon Inlet for specks and red drum. Those three fish are among the best fighters and the best to eat of all. For a trip in May, contact Reese at beachbumfishing.com for arrangements.
In the meantime, here is how I prepared my cobia.
Two pounds will feed four, so buy accordingly.
In a shallow dish, mix flour, salt and pepper. Coat the pieces of cobia in the mixture reserving the remainder of the flour. Heat a non-stick pan with a little oil and butter and cook the fish 8 or 10 minutes, depending on the thickness. The fish should flake easily with a fork when done. Remove the fish and keep warm. To the skillet with drippings, stir in a tablespoon of flour, cook 30 seconds and add 1/3 C dry white wine. Reduce slightly and add 2 T lemon juice and 1/2 C chicken broth. Cook a couple more minutes, stirring until smooth, then add 2 T capers.
Serve the sauce over the fish and garnish with fresh parsley. If you ever see cobia on sale at the grocery store, buy it!
Cobia with Lemon Caper Sauce (serves 4)
1/3 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
2 lb. cobia cut into 4 pieces
1 T olive oil
1 T butter
1/3cup dry white wine
1/2cup chicken broth
2tablespoons lemon juice
2tablespoon capers, rinsed, drained
1tablespoon chopped fresh parsley