As a fan of fried fish, I was never impressed with fried cobia.
However, we do it 2 ways at the house..
fresh, its chipotle mayo cobe and frozen its blakened(strong flavor that will cover up any fishy taste)
bacon wrapped, chipolte mayo cobia
fresh cobia, more than you would normally plate for guests (3/4 to 1 pounder per person)
store bought chipotle mayonaise - KRAFT
old bay seafood seasoning(crab seasoning)
bacon, a strip or 2 for evey piece of cobia
butchers toothpick or kabob skewers
with fresh cobia, remove all red meat(gaff holes and blood line) and give it a good rinse
get some store bought chipotle mayonaise, I think what I have is KRAFT, squirt about 1/3 of the bottle in a medium mixing bowl
pat dry the fillet and toss in the mayo
dust/drag/dredge in old bay seasoning, you want a fairly heavy coating, as you will loose most during cooking
wrap in bacon, any kind will work, I like maple, so that what I usually have at home.
you will need to pin the bacom strip, I use 2 kabob skewers and put 2 or 3 pieces on the skewers, but you can use tooth picks if that what you have.
set your grill on high heat, I like charcoal, but use gas because Im lazy and usually hungry, cook it fast, keep a water bottle handy, the mayo will make it flare up.
I leave my cobia steaks kind of thick, so about 6-7 minutes on the first side, 5 on the other, bacon should be crisp. Put on a plate and cover with foil for another 5 mins.(to let the inside cook all the way thru)
and have some more chipotle mayo, cocktail sauce, and worchester/ketchup on the side for dippers
as for blackening, I use Prudomes(i used to make my own, got 'spensive after a wile)
serve over yellow saffron rice, top with a nice slice of pepper jack cheese just melted under the broiler. put some sour cream and home made salsa on the side.... talk about good...