Pan Seared Cobia With Tomatoes
This is a simple but scrumptious way to put a healthy meal on the table quickly. Note that most of the commercially available cobia is farm-raised, not wild caught. At Lighthouse Seafood, our cobia is always wild-caught, and the difference in the flavor and health benefits is significant. Grab yourself a couple of garden tomatoes and you're on your way to a restaurant worthy dish!
1 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
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. Sauté together 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.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.
They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.
Their commitment is to always have only the freshest seafood for your table.
Grouper Snapper Salmon Shrimp Tuna Trout Halibut Cod Stone Crabs Blue Crabs
King Crab Snow Crab Clams Oysters Mahi Swordfish Florida Lobster Maine Lobster
101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162