Pan-Roasted Cobia Seafood Recipe | Salt Water Sportsman

Pan-Roasted Cobia

with sweet potato and maple syrup puree

Pan-roasted cobia with sweet potato and maple syrup puree recipe

Pan-roasted cobia with sweet potato and maple syrup puree

Zach Stovall

This hearty but simple dish combines the delicate flavor of cobia with brown butter and creamy sweet potato and maple syrup puree, and can be served with a variety of fall-time veggies — like Brussels sprouts or parsnips — for a perfect autumn meal.

Ingredients:

Sweet Potato Puree:

  • 2 lb. sweet potatoes
  • 4 Tbsp butter
  •  1⁄4 cup maple syrup
  • 3 or 4 sprigs of sage
  • salt
  • black pepper
  • aluminum foil

Cobia

  • 6-ounce fillet (per serving)
  • canola oil
  • Wondra flour

Brown Butter Sauce

  • 2 Tbsp butter (per fillet)
  • 1 Tbsp capers (with juice)
  • 2 Tbsp chopped parsley
  • lemon juice (from
  • half a lemon)
  •  1⁄4 cup walnuts
  • salt
  • black pepper
Pan-roasted cobia with sweet potato and maple syrup puree recipe

Step 1

Zach Stovall

Pan-roasted cobia with sweet potato and maple syrup puree recipe

Step 2

Zach Stovall

Pan-roasted cobia with sweet potato and maple syrup puree recipe

Step 3

Zach Stovall

Pan-roasted cobia with sweet potato and maple syrup puree recipe

Step 3

Zach Stovall

Pan-roasted cobia with sweet potato and maple syrup puree recipe

Step 4

Zach Stovall

Pan-roasted cobia with sweet potato and maple syrup puree recipe

Step 5

Zach Stovall

Pan-roasted cobia with sweet potato and maple syrup puree recipe

Step 6

Zach Stovall

Pan-roasted cobia with sweet potato and maple syrup puree recipe

Step 7

Zach Stovall

Recipe:

  1. Stretch aluminum foil over an oven tray, place sweet potatoes, sage sprigs and butter on top, drizzle maple syrup, and add salt and pepper liberally, then cover all with more foil, seal the edges and bake for two hours at 300 degrees.
  2. Pull out of the oven, remove sage, peel sweet potatoes, and transfer them to a blender along with the juices left in the foil (use a spatula if necessary).
  3. Blend three to four minutes until smooth, adding a bit of water if needed to achieve a creamy texture, then transfer to a saucepan and set aside.
  4. Spread flour on a dish, drop a cobia fillet to lightly coat both sides, heat canola oil in a sauté pan, lower heat, add the fillet and cook eight to 10 minutes (until brown on one side), checking for doneness before removing from heat.
  5. Warm up the sweet potato puree, stir until smooth and set aside.
  6. Pour out the oil from the sauté pan, add butter, and baste fish until butter starts to brown, flipping the fillet in the process. Remove from heat, add capers, walnuts, parsley and lemon juice, and check for salt.
  7. To plate, serve sweet potato puree, place cobia fillet on top, and spoon sauce from the pan over the fish.
Pan-roasted cobia with sweet potato and maple syrup puree recipe

Brandon McGlamery is head chef and partner of Luma on Park and Prato in Winter Park, Florida and Luke’s Kitchen & Bar in Orlando, Florida, as well as the author of "9 Courses."

Zach Stovall

Don't forget about these other mouth-watering fish dishes.

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