4 cobia steaks or fillets
1/2 teaspoon ground dried mustard
1/2 teaspoon ground dried ginger
1/4 teaspoon fresh ground peppercorns
1/4 cup soy sauce
1/4 cup lemon juice
1 cup panko bread crumbs
1 tablespoon butter
1 tablespoon extra virgin olive oil
Sriracha Hot Chili Sauce

Trim away all red fat and skin from fish. Whisk seasonings, soy sauce, and lemon juice together. Marinate fish for 5 minutes. Put panko bread crumbs in bag and add fish. Shake to coat fish and squeeze bread crumbs to fish. Heat nonstick skillet on medium low. Brown fish on each side until golden brown taking care not to remove panko break crumbs while turning. Place on paper towels to remove excess butter and olive oil. Plate and drizzle with Sriracha hot chili sauce. Serve immediately with Asian slaw.

Submitted by: Michael Mefferd