Cobia

Simply Cobia

Here's one of our favorite recipes for cooking cobia. It's super easy and always tastes great.

First, set your stovetop to medium heat. Season your fish with salt and pepper or your favorite seasoning. Sautee your thin sliced onions in a pan with your favorite oil. We prefer pecan oil, olive oil, or unsalted butter. Before the onions are completely caramelized, move them to the the outer edges of the pan and add the cobia.

Cook fish for 4-5 minutes on each side.

Remove fish and add white wine and lemon juice to the onions still in the pan and reduce for a nice sauce.

Pour onions and sauce over your plated cobia and enjoy!

Cobia over Couscous

Ingredients:

3/4 - 1 lb of Cobia

1/2 Green bell pepper

1 - 2 Red sweet peppers (depending on size) 

1/4 Sweet onion

1/2 Lime

1 cup of Bob’s Red Mill Tricolor Couscous

Peperonata Pasta Chimichurri Sauce

Couscous:

Follow the instructions on the bag.  Should take 10-12 minutes to cook.

Everything else:

Thinly slice the sweet onion. green pepper, and sweet peppers.  

Season Cobia with salt and pepper. Heat stovetop to medium heat. Add cooking oil (I use Oliver Farm’s pecan oil) and cook fish on each side for 5-7 minutes adding a few pats of unsalted butter halfway through. Make sure to cover pan with lid to throughly cook fish. Spread a spoonful of chimichurri sauce on top of the Cobia.

Remove fish and add the veggies.  Add the juice of 1/2 a lime when then vegetable are almost done carmelizing.

Place Cobia on top of the bed of couscous and top with the onions and peppers.  

Enjoy!