Cooking Your Catch

Blackened Cobia

Cobia is abundant in warm water and is typically found between the Gulf of Mexico and North Carolina. Around wintertime it migrates to Florida waters, where the catch makes for a delightful day on the water. Sailfish’s 2022 Center Console lineup is a respectable match for this species.

Cobia has a light, forward taste, with hints of lemon and butter. It is delicious all sorts of ways, but blackened is our favorite way to enjoy this catch during the crispier fall months:

BLACKENED COBIA

Fish will need to be cooked over fire in butter in a cast-iron skillet, and covered in spice blend. Add each of the following ingredients to taste:

Paprika

Black Pepper

Cumin (just a touch)

Thyme or oregano

Garlic powder

Salt

Heat 2 Tbsp of butter in the skillet. Make sure the skillet is very hot before adding fish, so it will not stick. Add Cobia fillet and cook 3 minutes on each side. Flip only once.

Serve with fresh lemon, cilantro, sundried tomatoes, and chopped green onions.

SEASONAL ALTERNATIVE

In summertime, when vegetables are fresh and succulent, a nice pan-seared cobia fillet with tomatoes is just the thing.

Follow the above directions to sauté the fish fillet until it has formed a crust on both sides and is opaque throughout. Remove cobia from pan and set aside on a plate.

Reduce heat to medium and add:

3/4 cup red grape tomatoes, quartered

3/4 cup yellow grape tomatoes, quartered

2 Tbsp capers

1 Tbsp unsalted butter

1 Tsp dried parsley

Juice of 1 lemon

Saute together for a few minutes, or until tomatoes just start to break down. Add a splash of dry white wine (sauvignon blanc or pinot grigio) and continue to cook and stir occasionally until wine has reduced by half. Remove from heat and add a little more butter, swirling to allow butter to melt. Carefully pour mixture over cobia fillet.

ON THE SIDE

Cobia pairs well with roasted potatoes and asparagus, both of which are easy to make dockside, seared in a skillet with butter. For a little more flair, try a mango salsa recipe from

Monahan’s Seafood Market:

2 small ripe mangos around 10-12 oz. ea., skinned and cubed- 1/2 inch

3 Tbsp finely chopped red onion

1 small jalapeño pepper finely chopped- or add more to taste

1/2 bunch cilantro chopped

Juice from 1/2 a lime

2 tsp rice wine vinegar

Gently mix and adjust flavors to your liking