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Cooking with Chef Hermann: Grilled Cobia Salad with Corn & Watermelon

Grilled Cobia Salad with Corn & Watermelon (Active: 30 min.; Total: 2 hrs. 15 min.; Serves 4)


– 2 Tbsp. extra-virgin olive oil, plus more for brushing

– One ¾ lb. skinless cobia fillet (about 1 inch thick)

– Kosher salt & pepper

– 1 small poblano chile

– 2 ears of corn in the husk, soaked in water for one hour

– 2 Tbsp. fresh lime juice

– ½ lb. seedless watermelon, rind removed, flesh cut into ¾ inch pieces (2 cups)

– 1/ cup small cilantro sprigs

– Plantain chips, for garnish


1. Light a grill and set it up for direct and indirect grilling. Oil the grate. Brush the fish with olive oil and season with salt and pepper. Grill the fish over moderately high direct heat, turning once until cooked through and lightly charred, 10 minutes. Transfer to a plate and let cool. Refrigerate for 30 minutes. Keep the grill on.

2. Meanwhile, grill the poblano over moderately high direct heat and the corn over indirect heat, turning until both vegetables are tender and the chile is charred, 8 minutes for the poblano and 12 to 15 minutes for the corn. Transfer to a cutting board and let cool slightly. Peel, stem and seed the poblano, then chop finely. Shuck the corn, cut the kernels from the cob. Let cool.

3. In a serving bowl, whisk the 2 tablespoons of olive oil with the lime juice. Flake the fish with a fork and add to the bowl with the poblano, corn, watermelon and cilantro. Gently toss the salad and season with salt and pepper. Let stand for 10 minutes , then garnish with plantain chips and serve.