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.).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #main-dish #seafood #easy #dinner-party #fish #dietary #low-sodium #low-carb #low-in-something #saltwater-fish
You'll also love
robert jones
[email protected]The cobia was a bit overcooked for my taste. I'll try cooking it for a shorter amount of time next time.
Unknown People
[email protected]This dish was a bit too salty for my taste. I think I'll use less salt next time.
KRATOSMUTANT_GAMING
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The cobia was mild and flaky, and the pesto added a delicious flavor. I would definitely make this again.
Anupam Sharma
[email protected]Wow! This recipe exceeded my expectations. The cobia was cooked perfectly and the pesto was incredibly flavorful. I will definitely be making this again soon.
Khuliso Mawela
[email protected]This is a restaurant-quality dish that you can easily make at home. I highly recommend it!
marandae Winslett
[email protected]I served this dish with roasted vegetables and it was a perfect meal. The flavors all complemented each other perfectly.
Saidi Y Chuo
[email protected]This recipe is a great way to use up leftover pesto. I had some leftover from another recipe and it worked perfectly in this dish.
malik khurmi
[email protected]I used almond flour instead of breadcrumbs for the coating on the cobia. It gave the fish a nice crunchy texture.
Piotr Foltynowicz
[email protected]I substituted arugula for the basil in the pesto and it turned out great! It gave the pesto a slightly peppery flavor that I really enjoyed.
Riley M
[email protected]I love that this recipe uses fresh herbs. It really makes a difference in the flavor of the pesto.
Mudusr Mudaar
[email protected]This dish was surprisingly easy to make. I was able to get it on the table in under 30 minutes, which is perfect for a busy weeknight meal.
Raton Khan
[email protected]I'm not a huge fan of fish, but this recipe changed my mind. The cobia was so tender and flaky, and the pesto added a delicious pop of flavor. I'll definitely be making this again!
Microwave
[email protected]This recipe was a hit! The cobia was cooked perfectly and the pesto was delicious. I used a mortar and pestle to make the pesto, which gave it a nice rustic texture.
Hiba Qayum
[email protected]I love the combination of flavors in this dish. The pesto is so vibrant and herbaceous, and it pairs perfectly with the mild sweetness of the cobia. I'll definitely be making this again!
Kamal
[email protected]I tried this recipe and it turned out amazing! The cobia was tender and flavorful, and the pesto was incredibly aromatic and flavorful. My family loved it!
Arnob Ahmed
[email protected]This pan-roasted cobia dish was an absolute delight! The fish was cooked to perfection, flaky and moist, while the double basil pesto added a burst of flavor that complemented the cobia beautifully. An impressive and delicious recipe that is sure to