Instructions

For the White Wine Tomato Basil Sauce:

Step 1: Heat oil in a large sauté pan over medium heat. Add crushed red pepper flakes, and garlic and sauté for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper, cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

For the Cobia:

Step 1: Heat oil in a large sauté pan over medium heat. Pat the Cobia dry with paper towels. Then season both sides of Cobia with salt and pepper.

Step 2: Place Cobia in the oil and cook until golden brown, about 3 minutes. Carefully flip the Cobia over and continue cooking for another 3 to 4 minutes, OR until it’s cooked through.

Step 3: Pour the white wine tomato basil sauce over the Cobia, let the sauce warm up for a minute, then remove from heat and and serve at once.

Ingredients

For the White Wine Tomato Basil Sauce:

• 2 tablespoons olive oil
• 1⁄4 teaspoon crushed red pepper flakes
• 3 large cloves garlic, finely minced
• 1⁄2 Lb cherry tomatoes, sliced in half
• 1⁄4 cup dry white wine
• 1⁄2 cup fresh basil, finely chopped
• 2 tablespoons fresh lemon juice
• 1⁄2 teaspoon fresh lemon zest
• 1⁄2 teaspoon salt (more to taste)
• 1 teaspoon granulated sugar
• 1⁄4 teaspoon fresh ground black pepper (more to taste)

For the Cobia:

• 2 tablespoons olive oil
• 1 1⁄2 pounds fresh Cobia, cut into 4 fillets (or four 5-ounce fillets)
• Salt and pepper