COBIA FISH RECIPE RECIPES

Steps:

• Bake thecobia at 350 degrees for two minutes.
• Remove fromoven and drain on paper towels. Wipe the cobia with a dry towel to remove as much moisture as possible, because oil and water don't mix well.
• Cut fish into smaller pieces, about 2 inches long. Pour milk over the fish and let standone hour, turning once or twice.
• Drain the fish and discard milk. Mix flour, garlic powder, thyme, salt, and pepper together in a plastic bag. Add fish to the bag one at a time and shake to coatevenly with flour mixture.
• Heat oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry the floured cobia strips until golden brown, about 6 minutes. Drain on paper towels or rackbefore serving warm.

Steps:

• In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm.
• Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.
• Serve sauce over fish; sprinkle with parsley.