Fresh cobia coated in bold blackened seasoning, grilled until smoky and flaky, then stacked onto toasted brioche buns with bright charred onion-tomato relish, peppery lemon dressed arugula, and creamy black garlic sauce. On the side are crispy smashed potatoes loaded with fresh parmesan, herbs, and plenty of crunch.

This meal feels restaurant quality but comes together in about 35 minutes, making it perfect for a summer lunch or easy backyard dinner.

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Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Serves

4

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Ingredients

For the Cobia Sandwiches

• 1½ lbs fresh fish fillets
• 2 tbsp olive oil
• 2–3 tbsp Dat’l Hook Ya Blackened Seasoning
• 4 brioche buns
• Lemon wedges for serving

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For the Lemon Dijon Arugula

• 2 cups arugula
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 4 tbsp Lemon juice
• 1 small shallot, finely minced
• Pinch of salt
• Fresh cracked black pepper

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For the Charred Onion-Tomato Relish

• 1 large sweet onion, thick sliced
• 2 medium tomatoes, diced
• 2 tbsp chopped cilantro
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Pinch of salt

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For the Black Garlic Sauce

• ½ cup mayo
• 1–2 tbsp black garlic sauce
• Juice of 2 tbsp lemon juice

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For the Crispy Parmesan Smashed Potatoes

• 1½ lbs small potatoes
• 2 tbsp olive oil
• 1 tbsp Dat’l Hook Ya Blackened Seasoning
• ¾ cup freshly grated parmesan cheese
• Salt to taste
• Fresh parsley for garnish
• Lemon wedges for serving

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Directions

1. Boil the Potatoes

Bring a large pot of salted water to a boil.

Add the potatoes and cook for 12–15 minutes, or until fork tender.

Drain and allow them to cool slightly.

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2. Make the Black Garlic Sauce

In a small bowl, combine:

• mayo
• black garlic sauce
• lemon juice

Mix well and refrigerate until ready to use.

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3. Make the Lemon Dijon Arugula

In a bowl, whisk together:

• Dijon mustard
• olive oil
• lemon juice
• minced shallot
• salt
• black pepper

Right before building the sandwiches, toss the arugula lightly in the dressing until coated.

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4. Grill the Onion & Make the Relish

Preheat your grill to medium-high heat.

Brush the sweet onion slices lightly with olive oil and grill for 3–4 minutes per side until softened and lightly charred.

Rough chop the grilled onion and place into a bowl with:

• diced tomatoes
• cilantro
• lemon juice
• olive oil
• pinch of salt

Mix together and set aside.

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5. Smash & Crisp the Potatoes

Place the boiled potatoes onto a baking sheet or grill-safe tray.

Use the bottom of a cup or spatula to gently smash each potato.

Drizzle with olive oil and season generously with Dat’l Hook Ya Blackened Seasoning.

Top each potato with freshly grated parmesan cheese.

Cook on the grill over medium heat or in a 450°F oven for 10–15 minutes until crispy, golden, and the parmesan is lightly browned.

Finish with fresh parsley and a squeeze of lemon.

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6. Grill the Fish

Pat the fish dry with paper towels.

Brush lightly with olive oil and coat generously with Dat’l Hook Ya Blackened Seasoning.

Grill over medium-high heat for about 3–4 minutes per side depending on thickness, until the fish flakes easily and develops a blackened crust.

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7. Build the Sandwiches

Lightly toast the brioche buns.

Spread the black garlic mayo sauce onto both sides of the bun.

Layer with:

• lemon Dijon arugula
• grilled blackened cobia
• charred onion-tomato relish

Serve immediately with crispy parmesan smashed potatoes and lemon wedges.

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Tips

• A hot grill gives the best blackened crust on the cobia.
• Freshly grated parmesan melts and crisps better than pre-shredded cheese.
• Toss the arugula right before serving so it stays fresh and vibrant.
• Add sliced jalapeños to the relish if you want extra heat.

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Perfect Summer Pairings

• Grilled corn
• Watermelon slices
• Citrus lager
• Homemade lemonade
• Sweet tea