How To Cook Cobia On The Grill

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Cobia is a fish that you may not have heard of. It may not be as popular as tilapia or salmon, but it will quickly be one of the fish of the tomorrow. This indicates that more cobia fish will be created, and it may become one of the top seafood in the next five to ten years.

Cobia, on the other hand, is a valued catch for fishers. It’s a fish that’s difficult to capture. With weights of up to 100 pounds and a reputation for being aggressive, it’s no surprise that many fishers dream of capturing one.

But if you’re lucky enough to capture or purchase one, you’re in for a treat. Cobia has a sweet and nutty taste.

You may be wondering how to prepare cobia. Cobia can be prepared in a variety of ways. Continue reading, and I’ll tell you everything about it.

Taste Of The Cobia

If you’ve never had cobia fish before, it’s a good idea to discover how it tastes beforehand. The flavor of fish is really buttery, yet it is not overly greasy. It has no fishy flavor, and the meat is quite solid. It can be pan-seared and sliced without coming apart.

In fact, cobia may be prepared in a variety of ways! It may be broiled, roasted, pan-seared, steamed, grilled, or eaten raw as sashimi or in ceviche, as in this dish. The most common technique to prepare cobia is probably to sauté it with veggies.

Recipe- How to Cook Cobia on the Grill


  • Cobia Fillet


Thaw the cobia packet in the refrigerator for 8–10 hours or overnight before cooking for the best results.

  • To Broil: For 10 minutes, preheat the broiler on high. Place oven racks two rungs down from the top to ensure consistent cooking. Brush the broiling pan with olive oil to prevent the fillets from sticking. Season the fillets by sprinkling salt and pepper and laying them on a broiling pan in the oven. Broiling the cobia should take no more than 5 minutes. When the first side of the cobia is cooked, turn it over and brown the second side. Using a digital thermometer, check the interior temperature of your cobia; it is ready to eat when it hits 155 degrees F.
  • Sautéing: Season your Cobia fillet to taste with salt and pepper. In a medium-sized saucepan over medium-high heat, heat the olive oil. Sear the cobia in the pan for around 3 minutes. Flip the fillet over and sear the other side for about a minute more, or until a crust develops on both sides. Remove from the oven and serve with prepared veggies over rice.
  • To Grill: Squeeze one or two lemon juice over your cobia fillet and let it marinate for around 10 minutes before grilling. Season the fillet to taste with salt and pepper. Place the fillet on the grill and cook for 6-7 minutes on each side, or until the fish becomes opaque. Serve immediately after removing from the grill.

Saving The Leftovers

Refrigerate any leftovers in an airtight jar for up to 4 days. I sometimes wrap the dish in foil and store it in the fridge that way. Reheat fish in the microwave. Don’t forget to remove the foil.

Cooked cobia can also be frozen. Place in a freezer-safe ziplock bag and freeze for 3-4 months. In fact, you can preserve fish for much longer if you use a high-quality freezer-safe container to prevent freezer burn.

Side Appetizers

Serve charred cobia as an appetizer, with simply cilantro and lemon added to the fish. A side dish is required for each supper or lunch meal. My personal favorite is a simple dish of white rice. It’s impossible to go wrong with it.

Mashed potatoes go great with salmon. It’s incredibly buttery, soft, and creamy. This recipe will be low carb and healthful if you serve it with a fresh vegetable salad. Combine tomatoes, onions, and cucumbers in a bowl, season with salt and pepper, then drizzle with olive oil. So tasty!

Salad With Cobia


  • 2 tbsp extra-virgin olive oil, with additional for brushing
  • One skinless cobia fillet (about 3/4 pound) (about 1 inch thick)
  • salt kosher
  • Pepper
  • One poblano chile, tiny
  • Two ears of corn, husked, soaking in water for 1 hour
  • 2 tbsp freshly squeezed lime juice
  • 1/2 pound seedless watermelon, skin removed, and flesh sliced into 3/4-inch cubes (2 cups)
  • 1/4 cup cilantro sprigs, tiny
  • As a garnish, plantain chips


  • Light a grill and prepare it for direct and indirect cooking. Grease the grate. Season the fish with salt and pepper after brushing it with olive oil. Grill the fish over moderately high direct fire, flipping once, for 10 minutes, or until cooked through and gently blackened. Transfer to a platter and set aside to cool. Refrigerate for at least 30 minutes. Continue to cook on the grill.
  • Later, grill the poblano over the relatively high direct fire for 8 minutes and the corn over indirect heat for 12 to 15 minutes, or until both vegetables are soft, and the chile is roasted. Allow cooling somewhat on a cutting board. Peel, stem, and seed the poblano, then finely slice it. Shuck the corn and separate the kernels from the cob. Allow cooling.
  • In a serving dish, combine the two tablespoons of olive oil and lime juice. Flake the fish with a clean fork and combine it with the poblano, corn, watermelon, and cilantro in a mixing bowl. Toss the salad gently and season with salt and pepper. Allow it to stand for 10 minutes before garnishing with plantain chips and serving.


Cobia is a flathead fish with a protruding lower jaw. It has a dark brown body and a white belly. The fish has a black stripe that runs from its eye to the tip of its tail. It can grow to be up to 78 inches long. Cobia’s taste has been compared to that of tilapia. It’s a fair comparison, albeit I think cobia flesh is somewhat sweeter and milder than tilapia meat. One striking resemblance between cobia and tilapia is that both may be overcooked, resulting in dry and chewy flesh.

Cobia may not be a household name now, but many people predict that it will be more widely available in a few years. After reading this post, you should have a good start in terms of information about cooking cobia.

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