06/03/2026
If you've been around here for a while, you might know how Co-founder Ryan Speckman feels about Cobia. Keep reading for his preferred recipe for grilling, plus a special side dish.
Ingredients
4 cobia fillets (about 1 ½ lb)
2 lemons, for juice (¼ cup)
¼ cup olive oil
1 teaspoon dry mustard
1 clove garlic, finely chopped
½ teaspoon salt
¼ teaspoon pepper
Steps
1. Combine marinade ingredients. I usually put the marinade and cobia in a gallon Ziploc and ideally let marinade overnight...but a few hours is fine too if in a rush. I also use the redneck vacuum seal method where you submerge the Ziploc under water in your sink to let all the air out of the bag.
2. Grill over charcoal until internal temp is about 142/143, yes 142/143...so that internal goes to 145 or slightly over after I pull it off. Serve after it rests for a few minutes.
If you have 'em available, steamed littlenecks make for a great side dish! Steamed Clams Recipe:
Ingredients:
36 littleneck clams (enough for 4 portions)
equal parts white wine and water (usually about 1 cup each)
2 tablespoon minced garlic (I like garlic)
1 teaspoon fresh ground pepper and/or teaspoon old bay seasoning (not too much or the broth will be too salty)
Steps:
1. Purge the clams in salted ice water for an hour....sometimes I skip this step and just rinse the shells instead. But, clams can have grit inside the shell from time to time depending on how they were harvested, and purging will minimize this. If I'm in a rush, I roll the dice and skip the purge.
2. Add the other ingredients into a dutch oven or heavy pot and bring to a boil or heavy simmer (it won't take long).
3. Add the clams and let the liquid come back to a boil.
Once its boiling again, add the lid to the pot...let it boil for 1 more minute then turn off the heat.
4. Let it sit covered for additional 6-8 minutes, then uncover and pull clams out with tongs or slotted spoon.
Most, if not all, of your clams should have popped open. Sometimes the meats fall out of the shell into the broth below...so be sure to spoon those out.
I usually dribble a little broth on the plated clams. Save the rest of the broth for future recipes and freeze.
