Learn to Make Blackened Cobia
The Best Blackened Cobia Recipe
Since it’s almost time for cobia season, we thought we would share with you our favorite blackened cobia recipe. We may be biased, but we consider this the best blackened cobia recipe. The fish always cooks perfectly, it’s just hot enough, and the addition of lemon and butter helps keep the fish moist. Cobia is one of our favorite fish for many reasons, from its fresh flavor to its subtle buttery undertones and how easy it is to cook. Enjoy it sauteed, grilled, fried, or blackened like in today’s recipe. If you aren’t out in the Gulf catching your own cobia, you can grab it from local Destin seafood markets like Sexton’s or Destin Ice Seafood Market.
Here’s our recipe for the best blackened cobia. Have fun and enjoy!
|4 skinless cobia fillets||2 tbsp olive oil||1 lemon||3 tsp smoked paprika|
|1 tbsp powdered onion||1/2 teaspoon garlic powder||1 tsp salt||1 tsp ground black pepper|
|1 tsp cayenne pepper||1 tsp dried thyme||1 tsp dried oregano||1 cup unsalted butter|
- Combine seasonings – paprika, onion, garlic, salt, black pepper, cayenne pepper, thyme, and oregano – in a bowl and mix. Set aside.
- Pre-heat a pan over medium-high heat and add olive oil to pan. Only add the olive oil when you’re ready so it doesn’t pop.
- Measure out 3/4 cup of butter and set aside the remaining 1/4 cup. Dip each cobia fillet into the butter, evenly coating both sides. Then, coat the fish in the blackening spice mix, gently rubbing in to ensure the spices are evenly distributed.
- Place the fillets in the hot pan, making sure they don’t crowd or touch, then cook two minutes per side or until they look charred (don’t worry, they won’t be!). Spoon butter over each side while the fish cooks. Once it’s done, remove and squeeze lemon juice onto the finished fish.
- Serve with your favorite sides and enjoy!