caught a nice lemon yesterday I have a bunch of beautiful loins and the collar.
I'm gonna broil the collar with a glaze, what about the loins?
I'm never really happy with grilling it, I was thinking about wearing a loin good in a skillet then into the oven

anybody got a good recipe?

2 ...

Report Post

Posted by OTIS2

NoLA

Member since Jul 2008

50091 posts

Posted on 8/13/17 at 6:39 pm to cgrand

The sear with an oven finish should be excellent. I do like it grilled. And it's damn good fried.

1 ...

Report Post

Posted by cgrand

HAMMOND

Member since Oct 2009

38644 posts

Posted on 8/13/17 at 7:01 pm to OTIS2

I've never tried to fry it
it doesn't get cottony?

2 ...

Report Post

Posted by OTIS2

NoLA

Member since Jul 2008

50091 posts

Posted on 8/13/17 at 7:21 pm to cgrand

Stays firm.

0 ...

Report Post

Posted by Kajungee

South ,Section 6 Row N

Member since Mar 2004

17033 posts

Posted on 8/13/17 at 7:52 pm to cgrand

My favorite is Blackened in a cast iron skillet and topped with a Lemon Caper Sauce.

1 ...

Report Post

Posted by cgrand

HAMMOND

Member since Oct 2009

38644 posts

Posted on 8/13/17 at 7:57 pm to Kajungee

here's what I did
a hard sear in the skillet then a glaze of duck sauce, hoisin and some mango chile sauce I had, under the broiler

fantastic

I'll try the lemon and capers tomorrow
we will be eating cobia all week

0 ...

Report Post

Posted by NukNuk

Livingston Parish

Member since Mar 2011

33 posts

Posted on 8/13/17 at 8:50 pm to cgrand

Season filets with salt and pepper. Place in food saver bags and remove most air (not shrink tight). Sous Vide at 135 degrees for 35-40 mins. Remove and finish in cast iron with garlic, lemon and butter 15 seconds each side.

This post was edited on 8/13/17 at 8:56 pm

Page 1