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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

Cooking Instructions

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Step 1: COOK THE QUINOA

Read through entire recipe before getting started. Place quinoa and 1½ cups water in a small pot. Bring to a boil, reduce heat and cover. Cook covered for 10-12 min. While quinoa is cooking begin the mise en place (Step #2).

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Step 2: MISE EN PLACE

Pre-heat oven to 450º degrees. Wash and dry all produce. Peel and mince shallot. Thinly slice garlic. Remove stem from zucchini; slice into 1/8” rounds. Remove thyme from stem, then mince. Cut cherry tomatoes in half. Remove cobia fillets from package, rinse and pat dry.

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Step 3: PREP THE COBIA

Add 1 Tbsp. oil to medium roasting pan. Place roasting pan in oven for 5 min. Carefully remove pan from heat, add cobia fillets flat side down. Shingle the zucchini around the cobia. Sprinkle with thyme, garlic, salt and pepper. Drizzle with 1-2 Tbsp. oil on top.

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Step 4: BAKE THE COBIA

Place roasting pan back in oven; bake until cooked through and lightly caramelized on the bottom, about 8-10 min. While the cobia is baking make the warm vinaigrette (Step #5).

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Step 5: MAKE TOMATO VINAIGRETTE

Heat 1 Tbsp. oil in a small sauté pan over medium heat. Sauté shallot until translucent. Add tomatoes and a pinch of salt. Cook until tomatoes are soft about 5-6 min. Mash slightly with a wooden spoon. Add dijon and vinegar; mix well. Add tomato mixture to blender or food processor. Slowly add ¼ cup oil while blending until soft and smooth, about 1 min. Season with a pinch of salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Divide quinoa pilaf between two bowls. Pour warm tomato vinaigrette into the bottom of each bowl. Add zucchini and cobia fillets on top. Enjoy!