Simple is the theme for this delectable Gulf-caught fish dish
If you haven’t tried cobia before, then you’ve been missing out. This fish can be found along the nearshore and offshore waters of our Texas coast, and its meat is downright delicious. The best way to prepare fresh cobia, in my opinion, is to fillet and sear it. A cast-iron skillet over an open flame, grill or stove top makes that a simple task.
In fact, simple is the theme of this dish, in that from prep time to cook time, it can be completed in less than 20 minutes. Cobia has a naturally great flavor, and all it needs is a little salt, pepper and lime juice. Sear each fillet on both sides until the meat flakes, and you’ll have a mouth-watering entrée that will leave you wanting to catch a whole lot more cobia as quickly as possible.
After the cobia fillets or steaks are done cooking, I like to top them with some cilantro lime sauce for an added flavorful experience. Serve each cobia steak over a bed of rice, pair with a crisp white wine and get ready to enjoy a delectable seafood meal, fresh from the Gulf of Mexico.
Seared Cobia Steaks
1⁄2-inch thick fresh cobia steaks/fillets
9 ounces Hellmann’s Cilantro Lime Sauce
Coarse ground black pepper
Season both sides of each cobia steak with coarse ground black pepper and kosher salt.
Cut 3 limes in half.
Pour 9 ounces of Hellmann’s Cilantro Lime Sauce into a small pot and squeeze the juice from half of a lime into it. Stir thoroughly with a spoon. Allow the sauce to simmer on low heat while you cook the cobia fillets.
Pour some olive oil into a cast-iron skillet until there is a thin layer covering the entire bottom of the pan. Place the skillet over a stove-top burner on medium-high heat. (You also can use a grill or propane burner.)
Sear the sides of each cobia steak in the cast-iron skillet for about 3-4 minutes each. When you flip each cobia steak, squeeze lime juice over them using the limes that you cut in half.
Once each cobia steak appears white and flakes to the touch, drizzle some cilantro lime sauce over them and remove the skillet from the burner or heat. Serve and enjoy.