Grilled Cobia with Roasted Cherry Tomato Sauce

Make sauce before grilling fish

1 cup 2 Cobia fillets, skin off

Brush Cobia fillets with olive oil and salt and pepper both sides
Grill fish over medium direct heat (350-375) until the fish flakes with a fork

Roasted Cherry Tomato Sauce
Preheat grill to 400 degrees (indirect grilling set-up)

  • 1 pint of grape or cherry tomatoes cut in half
  • 1/2 Vidalia onion roughly chopped
  • 1/8 cup extra virgin olive oil
  • 3 cloves of garlic peeled and cut in half
  • 1 Tbsp fresh oregano
  • 1 Tbsp fresh basil leaves
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh ground pepper

Toss all ingredients together on a baking pan. Roast sauce for 30-45 minutes, stirring as necessary to desired consistency. Sauce can be mashed or pured before serving

To Serve: Set grilled Cobia in a warm puddle of roasted sauce. Top with fresh basil and grated parmesan slivers.

(serves 2)