Dill Cobia

Use 1 to 1 ½ pounds of Cobia loin steaks. (Remove all the bloodline and divide the filets lengthwise. Slice the halved fillets into ½ to 1” steaks). Season the steaks with salt, pepper and dill on both sides

Use half and half butter and olive oil (EVOO) in a hot skillet, two tablespoons of each. Sauté the steaks for two to four minutes per side depending on thickness. Each side of the steak should be nicely caramelized with the center nice and moist. Don’t over cook. Remove to a plate.

Put about ¾ cup of thinly sliced green onions and ¾ cup of sliced mushrooms in the skillet and remaining oil sautéing stir occasionally until translucent. Add about table spoon of butter and a tablespoon of dill near the end.

Deglaze the pan with a ¾ cup of beer (white wine if you prefer), and then add about ¾ cup of clam juice. Let this reduce by a ¼, then thicken with two teaspoons corn starch blended with two teaspoons clam juice. Add a little lemon or Key lime juice to taste.

Remove from heat and return cooked fish steaks to the skillet to coat with sauce. Serve over rice, or believe it or not, grits if you know how to properly cook them