So here's the deal.....there are times when I think Tommy at Catalina Offshore will actually recommend something as a bit of a challenge. Something I haven't heard of....with some hint....in this case it was "the texture is like pork....but the flavor is mild".
I'd really never heard of Cobia....this version was wild caught.
What Tommy told me was "the texture is like pork....the flavor is mild...so go for it smart guy....."
So what I did was a nice seasoning with Kosher Salt, Spanish Paprika, granulated garlic, fresh ground pepper, and Turkish oregano.
The glaze was Balsamic Vinegar and Agave Syrup.
After seasoning, the fish was coated with potato starch(katakuriko) then pan fried.
At the end, you remove from heat and add the glaze.
The texture is indeed like pork belly......
And I lived to cook another day.
looks great!
Posted by: kat | Thursday, 23 April 2015 at 10:29 PM
Thanks Kat! It was delish.
Posted by: Kirk | Friday, 24 April 2015 at 04:04 PM
I've seen cobia at Hmart but in the sushi department. My mom bought it once thinking it was hamachi. Have you tried cobia for sushi before?
Posted by: Faye | Friday, 24 April 2015 at 05:29 PM
No I haven't Faye......I don't ever recall having "sugi", the Japanese name for Cobia/Black Kingfish as sashimi or sushi.
Posted by: Kirk | Friday, 24 April 2015 at 06:37 PM