|Served here with grilled veggies, ricotta on fresh bread and a sauvignon blanc|
1 pounds Cobia filets about 1½” thick, skin removed
Salt and pepper to taste
1/2 cup white wine
1 cloves garlic, finely chopped
2 tbsp fresh lemon juice
2 tbsp unsalted butter
2 tbsp fresh dill, chopped, divided
2 tbsp capers, drained
2 tbsp oil
Put wine, garlic, and lemon juice in a small saucepan and bring to a boil. Continue cooking until liquid is reduced to about 1/2.
Reduce heat to low and whisk in 1 tablespoon of butter at a time. Remove from heat and stir in 1 tbsp dill and capers. Season with salt and pepper and set aside.
Dry copia thoroughly and season both sides of the fish with salt, and pepper (to taste). (note: Cobia’s skin is not usually eaten on.)
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.
Plate the fish, drizzle with sauce and sprinkle with remaining 1 tbsp fresh dill. (If serving with pasta, I recommend tossing the pasta with some of the sauce, and possibly
|TA DA! (before added grilled veggies.)|