Saturday, August 29, 2015

Pan Seared Open Blue Cobia with Coconut Lemon Fig Sauce

This is a recipe I created for the Open Blue Cobia Contest.  It is a simple recipe made with a lemony, coconut fresh fig sauce.  This hardly took any time at all to make.  It can be served with your favorite pasta, rice or a nice garlic mash.  

4 TBS olive oil
1/2 cup shallots, chopped
2 cloves garlic, chopped
8 fresh figs, chopped fine (plus 4 figs for garnish)
1/4 tsp salt, or to liking
1/4 tsp pepper, or to liking
1/4 cup sambuca liquor
1 TBS flour
2 TBS butter
1/2 cup parsely
3 sprigs thyme
1 lemon, zested and juiced (plus 1 lemon, sliced for garnish)
2 bay leaves
2 cups chicken broth
1 cup coconut cream
8 ozs pasta, cooked al dente

To Pan Sear Cobia:
4  (6) oz (approx 2 inches thick) pieces of Open Blue Cobia, seasoned with sea salt
4 TBS olive oil
2 sprigs thyme
2 TBS butter


1. In medium size skillet heat oil for sauce on med/high heat.  Add shallots and saute until soft (approx 5 mins).  Add garlic and figs, stir.  Saute for additional 2 mins.  Season with salt and pepper, to liking.  Add sambuca, reduce heat to med/low.  Let simmer for 5 mins.
2.  In small bowl add flour and butter.  Mix together well.  Add to skillet and stir.  Saute for 3 mins.
3.  Add parsley, thyme, lemon juice, zest, bay leaves, broth and coconut cream.  Stir and simmer for 15 mins.
4.  Fill large pot of water and heat on high until starts to boil.  Add pasta and cook until al dente.  Drain
5.  In separate non-stick skillet heat olive oil to sear Cobia on med/high heat.  Add each piece to skillet.  Sear for approx. 3-4 mins.  Flip with tongs and sear opposite side for additional 3-4 mins.  Add thyme and butter.  Rotate Cobia to sides and slightly brown, spooning herb butter over Cobia while searing.  Remove from pan.  Total fish time should only take approx. 10-12 mins.
6.  Serve each piece of Cobia on top of spaghetti.  Top with sauce and any left over herb butter from skillet.  Garnish with fresh sliced figs, lemon wedge and parsley.

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