Recipe supplied by Chef Eric Hunter
24 oz fresh cobia in 6 oz portions
2 cups cooked orzo pasta
2 cups fresh baby spinach
15 kalamata olives seeded and cut in half
2 tblsp basil pesto
½ cup chicken stock
3 tblsp heavy whipping cream
Salt and pepper
Method for orzo
Bring chicken stock to a boil in large sauté pan. Add cream, pesto and olives until this comes to a boil. Add orzo and let cook for about one and a half minute. Then add spinach and toss in sauté pan until spinach is wilted. Add salt a pepper to taste.
In a large sauté pan add 2 tablespoons of olive oil until it starts to get whisps of smoke. Then its hot enough to sear the fish. Place the fish, seasoned with salt and pepper, in the pan going away from you to keep from slashing oil on yourself. Cook on first side for about 2 minutes reducing the heat slightly to keep from burning. Flip and repeat. After about 3 minutes remove from pan and place on a paper towel to soak up access oil.
Portion pasta into for even bowls and place fish on top and serve and enjoy!!!