Added on Thursday, June 17, 2010  Fish Post

Pan Seared Cobia With Thyme Butter

Well, here lately all I’ve heard on the radio offshore is cobia hook-ups are on. Many boats have seen some big ones, and let me tell you, one cobia yields a lot of fantastic meat. If you’ve already had fresh cobia, then you know what I’m talking about. If you haven’t tried it yet, then let this recipe be your motivation.

The following is a fairly simple and delicious way to prepare cobia.

You will need:

2 cobia steaks (8 oz. skinless & boneless fillets)

sauté pan or iron skillet

olive oil

salt

pepper

1/2 stick real butter (softened)

1 small bunch fresh thyme

1 lemon

To start, soften the 1/2 stick of butter and chop the fresh thyme. Then start adding the chopped thyme by folding it into the softening butter. 

Once the thyme is fully added, put the mixture in the refrigerator to get cold and firm. 

Now pre-heat your sauté pan to a medium-high heat. While the pan is heating, you can salt and pepper the fish.

Add olive oil to the pan, and wait for the smoking point (this is when the oil first starts to smoke). Add your fish, and then sear on each side for four minutes. 

When the fish is golden brown on each side, remove it from the pan and place the fillets on plates. Add a large portion of thyme butter (about 2 tablespoons) on top of each steak, and follow with lemon juice. 

For a complement, seared cobia goes great with sautéed asparagus and rice pilaf.

Eat fish twice a week,

Chef Danny H.

Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life.  He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.