Grilled Cobia with Roasted Carrots and Green Garlic Aïoli by Ryan Prewitt
Credit: Getty Images

This firm and meaty fish, which winters in the Gulf, is prized for its unique muscle structure. "The head doesn't have a whole lot of cheek meat but the meat from the top of the neck and back of the head are unbelievably succulent, and the flesh has a really nice chew to it," says Ryan Prewitt. "It's my absolute favorite fish."

Grill it right, and you'll get a nice exterior caramelization while the exterior remains juicy and delicious. Here's how Prewitt coaxes the most flavor out of cobia.

Grilled Cobia with Roasted Carrots and Green Garlic Aïoli (serves 4)


For the cobia:

  • 4 6-ounce cobia steaks
  • salt and pepper
  • olive oil

For the carrots:

  • 2 lbs baby carrots
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground fennel seed
  • 1 tbsp salt
  • 1 tsp cayenne
  • 1/4 cup olive oil

For the aïoli:

  • 1 egg yolk
  • juice of one lemon
  • 1/2 cup salad oil
  • 1/2 cup olive oil
  • 1/4 cup thinly sliced green garlic
  • 1 tsp salt


Heat your oven to 450 degrees. Toss the carrots in the olive oil, then completely coat in the spices. The amount of spice and oil may seem excessive, but a lot of it falls off during the roasting process. Roast the carrots for 10 to 15 minutes depending on their size. You want them to be deeply browned and completely cooked. Dress the carrots with the oil before serving. Place the egg yolk, lemon, and salt in a blender, and slowly emulsify the oils into the yolk mixture. Add garlic and pulse a few times. Prepare a charcoal or wood grill. Coat the cobia in olive oil, then season aggressively with salt and pepper. Grill cobia over a hot part of the grill until it is firm but not hard. Do not cook cobia to well done – it tastes best at about medium. Depending on the size of your fillets, this could be around 3-5 minutes per side. Remove the filets from the grill. Plate alongside roasted carrots and top with aïoli.