Garlic-Thyme Cobia with Warm Tomato Vinaigrette, & Quinoa Pilaf
Warm garlic-thyme cobia with crisp baked zucchini and warm tomato vinaigrette served over fluffed quinoa pilaf.
Difficulty:
Medium
Time:
30-35 min
Calories: 502
Cooking with vinaigrettes intensifies the flavor of all other ingredients, especially when it comes to tomatoes and aromatics. This vinaigrette pairs great with a meaty white fish such as cobia. Here at the Local Crate test kitchen, we love this hearty combo with fluffy quinoa!
Ingredients
Zucchini
Shallot
Cherry tomatoes
Dijon mustard
Garlic
Sherry vinegar
Quinoa
Thyme
Cobia
Cooking terms for this recipe
To Taste
Words in a recipe that indicate the food should be tasted before adding any seasoning.
Mince
To cut a food into very small pieces.
Sauté
To jump. To fry in a small amount of fat at high heat.
What you need
Blender or food processor
Medium roasting pan
Small pot
Small sauté pan