Pan Roasted Cobia with Double Basil Pesto
Ingredients:
2 tablespoons olive oil
4 cobia steaks, cleaned of all dark meat
salt and pepper
1 lemon, zested
2 cups sweet basil
1 cup Thai basil
1⁄4 cup chives
1⁄4 cup parsley
1⁄4 cup pistachios (toasted)
1 lemon, zest and juice
2 garlic cloves
salt and pepper
1 pinch red pepper flakes
1⁄2 cup olive oil
1⁄2 cup fresh parmesan cheese, grated (optional)
Preheat the oven to 400*. Preheat a large skillet over med-high heat. Add 2 T oil and heat until oil begins to shimmer. Sprinkle both sides of fish liberally with salt and pepper. Place fish in hot pan and DO NOT touch it for a couple of minutes. Once it has cooked for 2-3 min, gently nudge one of the steaks and if it releases from the pan, flip the steaks over. If it doesn't move, let them cook a bit longer, checking to see if they release every min or so. They should have a nice crust on the cooked side now.
Once you have flipped the fish, place the pan in the preheated oven and roast for 10-15 minutes depending on the thickness of your steaks. Meanwhile, combine all the herbs, nuts, lemon juice and zest, garlic, red pepper and a pinch of salt and pepper in a blender or food processor. Pulse to chop up the herbs, then begin to drizzle in the oil until a nice thick sauce consistency is reached. Pour into a dish and stir in the parm if using. Taste for seasoning and add more salt, pepper, or lemon as needed. Remove fish to a
