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Lebanese Cobia with Parsley-Tahini Sauce, Caramelized Onion & Almond Rice

Seared cobia and tangy herbed tahini sauce tops toasted almond ride with sweet caramelized onions.
Difficulty: Medium
Time: 30-35 min
This dish is Gluten-Free
Calories: 744 Fat: 32g Carbs: 65g Protein: 51g

Cobia has become our favorite new flaky white fish, similar to meaty mahi mahi but with a deeper, more buttery flavor.  We love the balance with the bright, herbaceous tahini sauce, sweet caramelized onions, and toasty almond rice.

Ingredients
Parsley
Tahini
Lemon
Onion
Almonds
Garlic
Basmati Rice
Cobia
Butter
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Cooking terms for this recipe

Mince To cut a food into very small pieces.
Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Medium sauté pan

Small pot

Blender or food processor

Cooking Instructions

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Step 1: COOK THE RICE

Read through the entire recipe before getting started. Add 1 Tbsp. oil to small pot over medium-high heat. Add rice; cook for 1 min. Add 1¼ cup water, stir, bring to boil; cover and reduce heat to low, cook for 20 min. Once done, fluff with fork. While rice is cooking, begin mise en place (Step #2).

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Step 2: MISE EN PLACE

Wash and dry all produce. Slice lemon in half, then juice. Rip parsley into large pieces. Rough chop almonds. Peel and julienne onions.

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Step 3: MAKE THE SAUCE

Place whole garlic cloves, parsley, tahini, lemon juice, 2 Tbsp. water and a pinch of salt and pepper. Blend until smooth, about 4-6 min.

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Step 4: CARAMELIZE ONIONS

Melt 2 pats butter in a large sauté pan over medium heat. Add onions to hot pan; cook until softened and lightly browned, about 6-8 min. Add almonds, cook 2-4 min. Remove from pan and set aside.

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Step 5: SEAR THE COBIA

In the same pan used for onions, melt remaining butter and 1 Tbsp. oil over medium heat. Season cobia with a pinch of salt and pepper. When pan is hot, sear cobia until golden brown and fully cooked, about 4 min per side. The USDA recommends cooking fish to an internal temperature of 145ºF.

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Step 6: PLATE YOUR DISH

Toss onions and almonds with cooked rice. Divide rice between two plates. Place one cobia fillet on each plate, drizzle herb tahini sauce on top. Enjoy!