Open Blue® Cobia with Pistachio Gremolata
with Couscous & Garlic Roasted Green Beans
- Tree Nuts
- Fish
- Wheat
- Milk
Cobia is a buttery mild fish that’s firm enough to hold together while it cooks, and has an ideal amount of fat to keep it juicy. It’s just about the perfect fish—you’re going to find it delish! Here, it’s seasoned with earthy cumin and roasted to perfection alongside garlicky green beans. The fillets are served over bouncy, buttery pearl couscous cooked in rich vegetable stock and topped with an herby gremolata that’s packed with fresh cilantro, nutty toasted pistachios, garlic, lemon, and olive oil. That’s a whole ’lata goodness on one lucky plate!
Ingredients
6 ounce
Green Beans
2 clove
Garlic
¼ ounce
Cilantro
1 unit
Lemon
½ ounce
Pistachios
(Contains: Tree Nuts)
10 ounce
Open Blue Cobia®
(Contains: Fish)
1 teaspoon
Cumin
2.5 ounce
Israeli Couscous
(Contains: Wheat)
2 unit
Veggie Stock Concentrate
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Olive Oil
½ tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Peel and mince or grate garlic. Roughly chop cilantro. Roughly chop pistachios. Zest and quarter lemon.
• Pat Open Blue Cobia®* dry with paper towels and season all over with half the cumin (you’ll use the rest later) and a pinch of salt and pepper. Lightly oil one side of a baking sheet; place cobia, skin sides down, on sheet (arrange across entire sheet for 4 servings).
• On opposite side of baking sheet from cobia, toss green beans with a large drizzle of oil, half the garlic, a big pinch of salt, and pepper. (For 4 servings, use a second sheet.) • Roast on top rack until green beans are tender and cobia is cooked through, 12-15 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
• Bring couscous, stock concentrates, and ¾ cup water (1½ cups for 4 servings) to a boil in a small pot. Once boiling, cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• While couscous cooks, in a small bowl, combine cilantro, pistachios, remaining garlic, remaining cumin, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, and a pinch of lemon zest. • Season with salt, pepper, and as many chili flakes as you like.
• Fluff couscous with a fork; stir in ½ TBSP butter (1 TBSP for 4 servings). Taste and season with salt and pepper if desired. • Divide couscous, roasted cobia, and green beans between plates in separate sections. Top cobia with gremolata and serve with remaining lemon wedges on the side.
Cobia is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the gremolata's fresh, bright flavors; some found the cumin and cilantro combo odd with fish 🌿
- Ease of prep: Quick and easy to prepare, with simple instructions and minimal cleanup
- Suggestions: Consider adding more seasoning to the couscous; some preferred rice or different grains
- Texture: Cobia was praised as juicy and tender by many, though a few found it dry
- Portions: Some felt the servings were too small, especially the green beans
Reviews from our home cooks
The Cobia with Pistachio Gremolata was very good, easy to prepare. I tweaked it a little and ground the pistachios, added them to breadcrumbs and breaded the fish instead. I like the recipes given but also like to change them now and again.
Love the cobia. The gremolata is a great way to give it some crunch and flavor. A nice healthy meal!
Cobia was good. Time nowhere near long enough to cook green beans per instructions. Didn't realize gremolata was mostly just cilantro. Cilantro tastes like soap.
We really like cobia - tasty and easily prepared. Gremolata added nice flavor.
Absolutely phenomenal meal! We have never tried Cobia and found it to be so tender, moist, and not fishy!! Thank you for the wonderful recipe and the discount!!
Couscous was flavored really well. Green beans were pretty average. The gremolata added flavor to the fish but the fish needed more flavor on its own.
This meal was very good. I would have preferred almonds over pistachios because they would have paired better together. There was too much liquid for the couscous, but overall, very yummy and we will repeat with different cuts of fish.
This is a fish recipe I really enjoy. I like the gremolata and enjoy the larger Israeli style couscous. I did season it more than the recipe called for because I thought it was a bit bland.
Was a little hesitant since I had never heard of Blue Cobia! We decided to give it a try and we loved this dish! Blue Cobia is a firm, very flavorful fish. Hope this continues to be offered in the future.
I've never made a gremolata before and will definitely try different combinations in the future! I ended up making the fish a few days after the box arrived (I usually do it within 2 days) and it still tasted great. It was a pricier meal, but worth it (especially with the year end discount).
