PAN ROASTED COBIA WITH DOUBLE BASIL PESTO
Cobia is a wonderful, firm white fish with incredibly thick, flaky steaks. You would also use halibut or red snapper. The pesto is made with sweet and thai basils, but you could use all sweet basil equally well I think. The thai basil gives it a bit of an anise/liquorice flavor. You can choose to omit the parm as lots of people don't do fish and cheese together...ever.
Provided by under12parsecs
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400*. Preheat a large skillet over med-high heat. Add 2 T oil and heat until oil begins to shimmer. Sprinkle both sides of fish liberally with salt and pepper. Place fish in hot pan and DO NOT touch it for a couple of minutes. Once it has cooked for 2-3 min, gently nudge one of the steaks and if it releases from the pan, flip the steaks over. If it doesn't move, let them cook a bit longer, checking to see if they release every min or so. They should have a nice crust on the cooked side now.
- Once you have flipped the fish, place the pan in the preheated oven and roast for 10-15 minutes depending on the thickness of your steaks.
- Meanwhile, combine all the herbs, nuts, lemon juice and zest, garlic, red pepper and a pinch of salt and pepper in a blender or food processor. Pulse to chop up the herbs, then begin to drizzle in the oil until a nice thick sauce consistency is reached. Pour into a dish and stir in the parm if using. Taste for seasoning and add more salt, pepper, or lemon as needed.
- Remove fish to a plate, sprinkle with lemon zest and squeeze a bit of lemon juice over each. Top with pesto.
- *I serve with green beans, baby carrots, and squash that I steam in the microwave for a few minutes. Then I season them with salt, pepper, and a clove of minced garlic and toss them in with the fish about the last 5 min of roasting. Just don't cover the fish up, or you'll lose the crust on top. push the fish to the side of the pan and put the veggies on the other side. You can top the veggies with some of the leftover pesto. I put both the veggies and the fish on top of "Cauliflower Rice." (Basically just mince some onion and garlic and saute with a bit of olive oil, then add in cauliflower that has been pulsed in the food processor til resembles rice, cook 5 minutes, then season with salt and pepper.).
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Zakaria Shaw bakhtiari
[email protected]This recipe is a great way to use up leftover cobia. The pesto is also a great way to add flavor to the fish.
Shane Hirvi
[email protected]I'm always looking for new ways to cook cobia, and this recipe did not disappoint. The cobia was cooked perfectly and the pesto was delicious. I will definitely be making this again.
LILMIKE LION
[email protected]I made this recipe for a dinner party and it was a huge hit. Everyone loved the cobia and the pesto. I will definitely be making this again.
Amala Selvam
[email protected]This recipe was a disaster. The cobia was dry and overcooked, and the pesto was bland and tasteless. I would not recommend this recipe to anyone.
Emmanuel Kokobane
[email protected]I'm not a big fan of cobia, but I thought I'd give this recipe a try. I'm glad I did! The cobia was cooked perfectly and the pesto was really good. I'll definitely be making this again.
Muhammad Shezan
[email protected]This is one of my favorite cobia recipes. It's so easy to make and it always turns out delicious. I love serving it with roasted vegetables and a side of rice.
Farnaz Iqbal
[email protected]I love the combination of flavors in this dish. The cobia is mild and flaky, while the pesto is herbaceous and tangy. It's a perfect balance of flavors.
Frehiwot Gebregziabher
[email protected]Wow! This recipe is a keeper. The cobia was cooked to perfection and the pesto was divine. I will definitely be making this again and again.
Hosi Sithole
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The cobia was overcooked and the pesto was bland. I think I'll stick to my old cobia recipe.
RiyaK Dibra
[email protected]This recipe was easy to follow and the results were delicious. The cobia was cooked perfectly and the pesto was flavorful. I will definitely be making this again.
Md Emran Hoosen
[email protected]The cobia was a bit dry, but the pesto was amazing. I think I'll try this recipe again with a different fish.
Muhammad salim
[email protected]I've made this dish a few times now and it's always a hit. The cobia is always cooked perfectly and the pesto is so delicious. I love that this recipe is so easy to make, yet it tastes like it came from a fancy restaurant.
Simi Simi
[email protected]This roasted cobia with basil pesto was an absolute delight! The fish was cooked to perfection, flaky and moist, and the pesto was herbaceous and flavorful. I highly recommend this recipe.