Recipe by Chef Will Manson of the Beachhouse Restaurant.
Ingredients:
Olive oil 1 oz
Cobia 6 oz
Mushrooms 2 oz sliced
Artichoke hearts 4 ea quarters
Sherry 1 oz
Cream 2 oz
Salt and pepper to taste
Butter 1 oz
Procedure:
Sauté cobia in olive oil. Brown fish on both sides. Add garlic, shallots, mushrooms and artichokes. Toss quickly. Deglaze with sherry. Add cream and reduce. Swirl in butter to enhance flavor of sauce.
Enjoy!
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