Best blackened cobia recipe (2024)

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

I always excited to try new kinds of fish and this cobia fillet didn’t disappoint. The fish is so delicious i could not stop eating it. Filled with Omega 3, selenium and protein cobia is a great healthy dinner or lunch choice for everyone. My kids enjoyed it too.

Cobia fish taste

If you never tried cobia fish before it will be helpful to learn how it tastes first. Fish has a very buttery flavor but its not very fatty. It doesn’t have a fishy taste and the flesh is very firm. You can pan sear it and slice without the risk of falling apart.

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

Where to buy

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

In the East Coast you can easily find cobia fresh, cut in fillets ( about 6 oz). Also i have experience purchasing cobia fresh from online store in New York.

What does it mean when the fish is blackened

This is just another method of pan searing the fish. Traditionally cast iron skillet is used for this task but any other skillet will work. Just make sure its very hot.

Fish will need to be cooked in butter and covered in spice blend. Spices i used in this blackened cobia recipe:

How to make blackened cobia recipe

Start with defrosting fish overnight in your fridge. If the fish is fresh skip this step. Rinse it under cold running water and pat dry with paper towels.

Mix all the spices in a small bowl. Cover fillets in a spice blend on each side.

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

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

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

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

White fish internal temperature

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

Leftovers

Store any leftovers in the air tight container in he fridge for up to 4 days. Sometimes i just cover the plate with foil and store it this way in the fridge. Use microwave to reheat fish. Don’t forget to take the foil off.

Also you can freeze cooked cobia. Use freezer safe ziplock bag and store in the freezer for 3-4 months. In fact you can store fish for much longer just make sure to use a very good freezer safe container to prevent fish from getting a freezer burn.

Side dishes

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

Mashed potatoes are amazing with fish. So buttery and soft and creamy. Fresh vegetable salad will keep this dish low carb and healthy. Just mix tomatoes, onions, cucumbers in a bowl, add salt and pepper and a splash of olive oil. So good!

More fish recipes

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

Baked yellow croaker recipe
How to cook bluefish
Pan seared monkfish with garlic sauce
Salmon avocado ceviche
Salmon collar recipe

Yield: 2

Prep Time: 3 minutes

Cook Time: 6 minutes

Total Time: 9 minutes

Ingredients

1 cobia fillet (6 oz)
1 tablespoon butter
½ teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper
pinch of cumin
½ teaspoon thyme or oregano
½ teaspoon garlic powder
½ lemon

Instructions

Rinse cobia in cold water and pat dry with paper towels.
Mix spices in a small bowl and cover the fish entirely with it.
Heat butter in a skillet (it has to be very hot!) and place fish in it. Cook for 3 minutes on one side and then for another 3 minutes on other side.
Move to the plate, squeeze lemon on top and serve.

Notes

Do not move fish during cooking otherwise it may stick to the skillet.
You can check the internal temperature my sticking meat thermometer into the thickest part of the fish. It should read 145 degrees Fahrenheit when fully cooked.
Top fish with chopped green onions, lemon slices, chopped cilantro or parsley.
If you want to slice the fish, move it to the cutting board and slice into equal pieces using a sharp knife.

Nutrition Information:

Yield: 2Serving Size: 1
Amount Per Serving:Calories: 298Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 87mgSodium: 1174mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 26g

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