Ingredients:

  • 1 lb (450 g) fresh cobia fillets
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) smoked paprika
  • ½ teaspoon (2 g) salt
  • ¼ teaspoon (1 g) black pepper
  • 1 large ripe mango, diced (about 1 cup/150 g)
  • ½ red bell pepper, diced
  • ¼ small red onion, finely chopped
  • 1-2 jalapeños, seeded and minced (to taste)
  • Juice of 1 lime (about 2 tablespoons/30 ml)
  • 2 tablespoons (30 ml) fresh cilantro, chopped
  • Salt to taste

Instructions:

  1. In a bowl, combine olive oil, garlic powder, smoked paprika, salt, and black pepper. Coat the cobia fillets in the marinade, cover, and refrigerate for 30 minutes.
  2. In a mixing bowl, combine diced mango, red bell pepper, red onion, jalapeños, lime juice, and cilantro. Season with salt and mix gently. Set aside.
  3. Preheat the grill to medium-high heat (about 400°F/200°C).
  4. Remove the cobia from the marinade and let excess drip off. Place fillets skin-side down on the grill. Grill for approximately 4-5 minutes per side, or until fish flakes easily with a fork and has nice grill marks.
  5. Transfer grilled cobia to plates and top with mango salsa. Serve immediately.