Grilled Cobia Recipe

The majority of firm-fleshed fish, including shark and king mackerel, respond well to this technique.

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To Grill: Squeeze lemon juice over your cobia fillet, let the fillet marinate in the lemon juice for about 10 minutes. Season the fillet with salt and pepper to taste. Place fillet on the grill, cook each side 6-7 minutes until the fish turns opaque. Remove from the grill and serve.

Southern Living Kitchen – Grilled Cobia with Chris Hastings


This method works equally well for most firm fleshed fish such as shark and king mackerel


  • 3 lbs cobia
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1Β½ teaspoons dry mustard
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ΒΌ teaspoon pepper



Cut fillets into serving size pieces, and place in a bowl. Combine olive oil and lemon juice. Add all remaining spices to oil and lemon juice, and mix. Pour mixture over fish steaks. Marinate for 5 minutes Remove from marinade and barbecue for about 8 minutes over coals (Keep checking, do not overcook!) Turn as necessary, basting several times with marinade. Serve hot off the grill


Is cobia a good eating fish?

Cobia is a white meat fish that has a mild flavor but a great flavor profile. It is low in fat but has just enough fat to ensure that it is moist and juicy. When cooked, the flesh is firm and flaky, but not dry or hard. Its flavor is somewhat similar to mahi-mahi or tuna.

What does cobia taste like?

Cobia, which is frequently compared to the Yellowtail Kingfish, is a premium eating fish with few bones and a relatively high fillet recovery rate. It is frequently sold as cutlets, steaks, or loins but can also be found whole in some stores.

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