Pan Roasted Cobia with Double Basil Pesto
Who loves good pesto pasta? I am obsessed with good pesto pasta, so I made a fusion recipe of our good cobia paired with double basil pesto. Trust me, the flavors of this presto are going to leave you stunned. It would certainly be your go-to recipe. Just follow the instructions given below and dive into a world of goodness!
Equipment
- Oven
- Akillet
- Blender
Ingredients
- 2 tbsp olive oil
- 4 cobia steaks
- Salt
- pepper
- 1 lemon (zest)
- 2 cups sweet basil
- 1 cup Thai basil
- ¼ cup chives
- ¼ cup parsley
- ¼ cup pistachios (toasted)
- 1 lemon (for juice)
- 2 garlic cloves
- 1 pinch red pepper flakes
- ½ cup olive oil
- ½ cup Parmesan cheese
Instructions
- Have a 400 degrees oven ready. Warm up a big pan over medium heat. Put in two tablespoons of oil and heat it until it shimmers.
- Salt and pepper both sides of the fish. Cook fish over high heat.
- After two to three minutes, give one of the steaks a gentle poke to see if it releases from the pan, and flip the steaks over if it does.
- Depending on the thickness of your steaks, bake the pan in a preheated oven for 10 to 15 minutes.
- Meanwhile, in a blender or food processor, combine all the herbs, lemon juice and zest, almonds, garlic, red pepper, and a touch of salt and pepper.
- Use the pulse function to finely chop the herbs, and then slowly add the oil until you get a thick sauce. Add to a serving plate.
- Season to taste with additional salt, pepper, or lemon juice.
- Transfer fish to a serving platter and top with lemon zest and juice. Dress with pesto.
Notes
Nutritional Info:
Fat 391g | Total Fat 43.5g | Saturated Fat 7.3g | Cholesterol 79mg | Sodium 66.1mg | Total Carbohydrate 6.6g | Dietary Fiber 2.4g | Sugars 1.5g | Protein 32.6g