Cobia spiced with fennel seeds

Cobia spiced with fennel seeds and white wine.

2  6 to 8 ounces cobia fillets
1 tablespoon fennel seeds
1/2 white wine
salt & pepper
Olive Oil

Instructions:
Season the fish with olive oil, salt & pepper and sprinkle fennel seeds on both side of the fish.  Heat a stainless steel pan, then add the olive oil and seared the fillets at medium high temperature.  Allow the fish to cook until golden brown on one side then turn and cook for another 2 minutes.  Then add about 1/2 cup white wine to deglace the pan.  Cook for about 4 minutes and serve immediately.
You can serve this fish with a simple tomato salad and black forbidden rice as shown above.

Cobia is an excellent choice of fish which is sold commercially, and command a high price for their firm texture and excellent flavor. This fish is as good as seabass. 

Enjoy it!!

Recipe courtesy of
Martha Greenwald