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.