Pan Roasted Cobia With Double Basil Pesto Recipes

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CURED COBIA WITH TOASTED PINE NUT RELISH



Cured Cobia with Toasted Pine Nut Relish image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 2 servings

Number Of Ingredients 14

Cured Cobia:
1 large fillet fresh cobia, skin removed
2 cups salt
1 cup sugar
Zest and juice of 3 lemons, plus more juice for drizzling
Zest and juice of 3 limes
Zest and juice of 3 oranges
Toasted Pine Nut Relish:
1/2 cup pine nuts
1/2 cup golden raisins
1/4 cup capers
Extra-virgin olive oil, plus more for drizzling
Grated bottarga (dried silver mullet roe), for garnish, optional
Salt and freshly ground pepper, optional

Steps:

  • For the cured cobia: Mix together the salt, sugar, and zests and juice of the lemons, limes and oranges. Completely submerge the cobia in the cure and chill in the refrigerator for at least 45 minutes.
  • For the pine nut relish: Dry toast the nuts in a medium saute pan over medium heat for 4 to 6 minutes, just to release some of the flavor. Do not burn.
  • Mix together the toasted pine nuts, raisins, capers and just enough olive oil to coat.
  • For assembly: Remove the cobia from the cure, cut out the blood-line (if applicable) and discard. Cut the fish into thin slices and arrange layered on a serving dish. Drizzle with some olive oil and lemon juice. Arrange the relish on top. Garnish with bottarga, if using, or sprinkle with some salt and pepper.

COBIA WITH LEMON CAPER SAUCE



Cobia with Lemon Caper Sauce image

Looking for a seafood dinner? Then serve this tasty Cobia with lemon caper sauce - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 lb cobia or sea bass fillets, cut into 4 pieces
2 tablespoons olive oil
1/3 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon capers, rinsed, drained
1 tablespoon chopped fresh Italian parsley

Steps:

  • In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm.
  • Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.
  • Serve sauce over fish; sprinkle with parsley.

Nutrition Facts : Calories 230, Carbohydrate 9 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g

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