| Difficulty Level:   | Serves 2  | Prep Time: 7 min  | Cooking Time: 15 min |

Pan-Seared Cobia with Pine Nut Brown Butter is a tantalizing seafood dish that perfectly balances flavors and textures such as buttery richness and crunch of pine nuts. 

Ingredients: 2 Each Cobia Fillets 1 Tbs. Olive Oil Blend 1/2 Cup of Red Onion (Julienned) 2 Cups of Brussels Sprouts (Shaved) 1 Each Fresh Lemon Juice Salt and Pepper (To Taste) 1/2 Stick Butter 3 Tbs. Pine Nuts 1 Tbs. Chives (1/8'' Sliced)

How to prepare the Brussels Sprouts:  

1. Place first three ingredients in a large skillet over medium heat, stir occasionally for approximately 5 minutes until brussels sprouts are soft.
2. Season with salt and pepper and reserve warm.

How to prepare the Pine Nut Brown Butter:

1. Place a skillet over medium heat, add butter and sauté the pine nuts until toasted and the butter starts to brown.
2. Turn off the heat and add the chives.

How to prepare the fish:  

1. Preheat oven to 350°F.
2. Place medium sized nonstick skillet over high heat on the stove and add 1 tablespoon of vegetable oil to the skillet.
3. Season flesh on all sides of the cobia with Salt and Pepper.
4. Place the Cobia into the hot oil flesh side down and sear for approximately 4-5 minutes until golden brown.
5. Place cobia in the oven and cook to an internal temperature of 140°F, approximately 4-5 minutes.

How to assemble the dish:  

1. Mound 1/2 of the brussels sprouts in the center of 2 plates
2. Place fish on top of the brussels and top cobia with pine nut brown butter