Cobia Fillet with Pistachio crust

Preparation Time

10 Mins

Cooking Time

12 Mins

Ready In






Cobia Fillet with Pistachio crust

Full of heart-healthy Omega 3, this dish of Pistachio-crusted Open Blue Cobia is wonderfully firm and moist. Pistachio nuts are a great source of protein, fiber and contain more potassium and vitamin K per serving than other nuts. Serving suggestion: Orange and fennel salad.

Step 1

Chop the pistachios.

Step 1 -- Chop the pistachios.

Step 2

Marinate the cobia in olive oil for 10 minutes with fresh thyme and marjoram. Then dip the non-skinned side of the fish into the crushed pistachios and press firmly.

Step 2 -- Marinate the cobia in olive oil for 10 minutes with fresh thyme and marjoram. Then dip the non-skinned side of the fish into the crushed pistachios and press firmly.

Step 3

Heat a frying pan with butter, oil thyme, marjoram and 2 cloves of garlic. Pan-sear the cobia on the skin side for approx. 4 minutes, basting frequently with the melted butter and oil.

Step 3 -- Heat a frying pan with butter, oil thyme, marjoram and 2 cloves of garlic. Pan-sear the cobia on the skin side for approx. 4 minutes, basting frequently with the melted butter and oil.

Step 4

Finish the fish in the oven at 180°C/ 350F for 7 minutes.

Step 4 -- Finish the fish in the oven at 180°C/ 350F for 7 minutes.

Step 5

Prepare a salad with one sliced onion, fresh orange segments the remaining pistachios and sliced fennel (optional) or a salad of your choice. Apply the cobia bed with orange and complete with some whole pistachio nuts.

Step 5 -- Prepare a salad with one sliced onion, fresh orange segments the remaining pistachios and sliced fennel (optional) or a salad of your choice. Apply the cobia bed with orange and complete with some whole pistachio nuts.

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  • ??? 10lb (300g) Cobia
  • ??? 5oz (150g) shelled pistachios
  • ??? Thyme and marjoram
  • ??? 1 white onion
  • ??? 1 Orange
  • ??? 50g Butter
  • ??? Oil
  • ??? Salt

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