DIRECTIONS
Rosemary Caramelized Onions:
Melt butter in skillet over medium-low heat.
Add onions to skillet and cook for 30 minutes, stirring every 5-10 minutes and scraping the fond from the bottom of the pan.
Add in the rosemary, stir, and let it cook for another 15-20 minutes.
After the onions are brown and caramelized, add chicken broth and a pinch of salt to deglaze the pan. Scrape the bottom and gently mix.
Set aside the onions in a bowl.
Bacon-wrapped cobia:
Rinse and dry the cobia fillets.
Lay out bacon strips in pairs with one slightly overlapping the other.
Place each fillet at the end of each pair of bacon strips and tightly wrap the bacon around the fillets. Tightly enough for the bacon to stay put while cooking but not so tight that you begin to actually stretch the bacon.
Lightly coat a large skillet or sauté pan with avocado oil (I actually use a spray bottle kind) and heat over medium heat.
Once the pan is hot, place the fillets seam side down in the pan and cook for 7 minutes.
Flip the fillets to the other side using a spatula and cook for another 7 minutes.
Now take a couple minutes and carefully brown the other sides of the fillet to get the rest of the bacon crispy before serving.
The total cooking time will be approx. 16-17 minutes for 1/2-inch thick fillets.
Arrange arugula on plates, divide the caramelized onions over the arugula, then place one fillet on top of each.
Squeeze a little lemon juice over the arugula and serve immediately.