king in white wine

I had someone donate a few king steaks to me on my recent trip to Port A. Browsed the recipes but decided to just wing it and this is what I came up with. I cooked them in olive oil on med hi, flipped when starting to brown. On flipping I added about 2/3 cup white wine. When the wine was mostly cooked off I added a few tablespoons of butter, then squeezed half a lemon over the fish and added capers to the liquid. Cooked that way for several more minutes, salted and peppered, plated, then spooned the liquid in the pan (with the capers) over the steaks. Pretty darn good.

Sounds like a classic Lemon Caper sauce, can't go wrong there with fish or chicken.
Try it with some shallots next time.

This thread is worthless without pics.

Had a few cobia fillets donated also- tried one pan fried last night, but it was so mild that it had almost no flavor. Anyone have any cobia cooking tips?