One of the most rewarding fish to catch while it's in season is Cobia. It is also a delicious fish to eat! We want to provide you with a simple and great tasting recipe that we know will have your mouth watering!
Cobia with lemon caper sauce – ready in about 25 minutes.
In a shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture and reserve remaining flour mixture. In a 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork, then remove from heat. Lift fish from skillet to serving platter with slotted spatula without discarding drippings.
Heat skillet with drippings over medium heat. Stir in 1 tablespoon reserved flour mixture, then cook and stir for 30 seconds. Stir in wine and cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice, then cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.
Serve sauce over fish; sprinkle with parsley.
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 lb cobia or sea bass fillets, cut into 4 pieces
- 2 tablespoons olive oil
- 1/3 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers, rinsed, drained
- 1 tablespoon chopped fresh Italian parsley