Cobia is one of my favorite types of fish to experiment with in the kitchen. My dad regularly catches it on his fishing trips, so we usually always have some fresh or in the freezer. I also like cooking with cobia because it is a relatively sustainable fish species due to its fast growth rate and low impact fishing practices.
Cobia fillets are super versatile and work with a myriad of flavors and types of dishes. This delicious fish has a mild flavor and a firm, yet juicy texture that lends itself well to just about any cooking method. Cobia fillets hold together beautifully on the grill and can be the perfect addition to your next backyard barbecue. But today we are going with a stovetop method and throwing some bacon into the mix. And caramelized onions. And some fresh rosemary and lemon to round it all out. Interested yet?? I hope so! I mean, really, how can you go wrong with caramelized onions and bacon? So much deliciousness.
To cut down on your time in the kitchen, I suggest prepping and starting to cook the fish while you let the onions caramelize. This way your total time doesn’t exceed an hour. Alternatively, you could also make the onions ahead of time or even the day before. Whatever is easiest for you!
- 2 Tbsp grass-fed butter or ghee
- 6 medium onions, sliced
- 2 sprigs fresh rosemary, finely minced
- 2 Tbsp organic chicken broth
- pinch of sea salt
- 4- 4oz cobia fillets (approx. ½ inch thickness)
- 8 slices thick-cut bacon
- ½ tsp avocado oil
- 4 cups fresh baby arugula
- 1 lemon
- Melt butter in skillet over medium-low heat.
- Add onions to skillet and cook for 30 minutes, stirring every 5-10 minutes and scraping the fond from the bottom of the pan.
- Add in the rosemary, stir, and let it cook for another 15-20 minutes.
- After the onions are brown and caramelized, add chicken broth and a pinch of salt to deglaze the pan. Scrape the bottom and gently mix.
- Set aside the onions in a bowl.
- Rinse and dry the cobia fillets.
- Lay out bacon strips in pairs with one slightly overlapping the other.
- Place each fillet at the end of each pair of bacon strips and tightly wrap the bacon around the fillets. Tightly enough for the bacon to stay put while cooking but not so tight that you begin to actually stretch the bacon.
- Lightly coat a large skillet or sauté pan with avocado oil (I actually use a spray bottle kind) and heat over medium heat.
- Once the pan is hot, place the fillets seam side down in the pan and cook for 7 minutes.
- Flip the fillets to the other side using a spatula and cook for another 7 minutes.
- Now take a couple minutes and carefully brown the other sides of the fillet to get the rest of the bacon crispy before serving.
- The total cooking time will be approx. 16-17 minutes for ½-inch thick fillets.
- Arrange arugula on plates, divide the caramelized onions over the arugula, then place one fillet on top of each.
- Squeeze a little lemon juice over the arugula and serve immediately.
How did yours turn out? I’d love to hear your thoughts in the comment section below!