Grilled Cobia over Spicy Napa Slaw

I love grilling out in the summer and I am always in search of new grilling recipes.  This week I headed to my local fish market to find my grilling inspiration.  The owner recommended some fresh locally caught cobia (yes, living on the coast has it’s perks!).  Bonus – it was a fish I had never tried before!

I took the owners recommendation and grilled it simply with olive oil, garlic salt and pepper, so I could really experience the flavor of the fish uncluttered by sauce.  Oh my goodness, the grilled cobia was amazing!!  It absolutely did not need any other seasoning.  I seriously think that I have found a new favorite fish.

If you haven’t tried cobia before, I recommend you make a point to give it a try.  It is a nice flakey white fish with a mildly sweet rich flavor.   It has an oil content similar to salmon which makes the meat moist and succulent when cooked, however the flavor is nothing like salmon.  Cobia takes less than 10 minutes to cook on the grill and it is hearty enough to put directly on the grill grates (no special pan required), so you can’t get much faster and easier than that.


Since my fish didn’t need any gourmet touches, I decided to focus my culinary energy on a side dish.  I came up with Spicy Napa Slaw.  This slaw is pretty simple to make.  Napa cabbage, sweet fresh mango and a few green onions combined with mayo, white wine vinegar and Sirachi (a spicy chili sauce).  You can dial up or down the spice level to suit your taste by adjusting the amount of Sirachi you add.  The spiciness of the chili sauce accents the sweetness of the mangos so beautifully!


So there you have it – grilled cobia with a side of spicy napa slaw.  Give it a try and let me know what you think.

Grilled Cobia

Prep time: 2 minutes – Cook time: approx 8 minutes – Makes: as many filets as you choose to cook

  • 1/3 lbs cobia fillets (as many as you need to for serving)
  • olive oil
  • garlic salt
  • pepper

Prepare grill for grilling.  Oil the grate and preheat.

Sprinkle olive oil over fish fillet and use you hand to coat the fish.  Add a dash of garlic salt and pepper to each side.

Grill fish for approximately 3-4 minutes on each side.  Serve with Spicy Napa Slaw.

Spicy Napa Slaw

Prep time: 10 minutes

  • 1/2 head Napa cabbage, very thinly sliced
  • 2 ripe mangos, pealed and cut into thin strips
  • 1/4 cup cilantro, roughly chopped
  • 1/4 cup green onions, thinly sliced
  • 3/4 cup mayonnaise
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Sirachi (spicy chili sauce)
In a large mixing bowl place thinly sliced sliced napa cabbage, mango slices, cilantro and green onions.  Add mayo, white wine vinegar and sirachi and toss everything together until well mixed and everything is coated in slaw.
Cook’s Note: If the heat of the sirachi makes you a little nervous try adding just a little bit at a time, stir the slaw mixture well and taste before you add more.


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4 Responses to Grilled Cobia over Spicy Napa Slaw

  1. The spicy slaw looks great! I’ve never heard of cobia before. I wonder what would be similar in flavor.

    • JENNA says:

      Cobia is similar to Chilean sea bass. It is fairly new to the US market, but from what I am ready it is an emerging fish and expected to become more popular.

  2. AMANDA says:

    I’ve not heard of Cobia here in Australia. It is cold and wintry here, but that lovely slaw looks fantastic and summery – I’ll have to remember it!