Cobia Almondine Recipe
Fresh cobia, almonds, amaretto, cream, green beans
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Green Beans
Bring a pot of salted water to a boil. Add the green beans and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop cooking. Set aside.
- 2
Cook the Cobia
In a large skillet, melt 1 tablespoon of butter over medium heat. Season the cobia fillets with salt and black pepper. Add the fillets to the skillet and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and keep warm.
- 3
Make the Almond Sauce
In the same skillet, add the remaining tablespoon of butter and the sliced almonds. Cook for 2-3 minutes until the almonds are golden brown. Carefully add the amaretto and cook for another minute, allowing the alcohol to evaporate. Stir in the heavy cream and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- 4
Combine and Serve
Return the cooked cobia fillets to the skillet, spooning the almond sauce over the top. Serve the cobia alongside the blanched green beans, drizzled with any remaining sauce.
