Ingredients:
1 Open Blue™ Cobia fillet
Salt and pepper
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil
3/4 cup red grape tomatoes, quartered
3/4 cup yellow grape tomatoes, quartered
2 tablespoons capers
Splash dry white wine
1 tablespoon unsalted butter
1 teaspoon dried parsley
Juice of 1 lemon
Directions:
Season both sides of the Cobia with salt, pepper, and oregano. Salt and pepper is to taste, but just have a nice coating on either side.
Heat olive oil in a medium saute pan over medium-high heat. Add cobia. Once cobia has formed a nice crust, about 3 minutes, flip and cook for an additional minute, or until other side of the cobia fillet has formed a crust and the fish is opaque throughout. Remove cobia from pan and set aside on a plate.
Reduce heat to medium and add tomatoes and capers. Saute together for a minutes, or until tomatoes just start to break down. Add wine and continue to cook and stir occasionally until wine has reduced by half.
Remove from heat and add butter, swirling to allow butter to melt. Carefully pour mixture over cobia fillet.
Sprinkle parsley over top and finish with the squeeze of lemon.
This recipe is for one, but you can easily double or triple the ingredients to serve more! Whole 30 variation: Substitute a little bit of chicken stock and white vinegar for the white wine and use clarified butter instead of regular!
Recipe courtesy of The Foodie Patootie
https://thefoodiepatootie.com/sauteed-cobia-with-t...
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