Grilled Cobia Sandwich with Sweet & Spicy Peaches – A Summer Seafood Stunner

Take your summer sandwich game to the next level with this Grilled Cobia Sandwich featuring flame-kissed peaches and jalapeños, creamy goat cheese, and a drizzle of local honey. It’s bold, unexpected, and incredibly easy to make—perfect for backyard grilling season or when you want something that screams “summer flavor” in every bite.

Inspired by sunny days and juicy local peaches, this sandwich was born on a grill and built for flavor. Whether you're hosting a cookout or just treating yourself, this recipe brings the best of sweet, spicy, smoky, and savory—all layered into one unforgettable bite.

🌟 Why You'll Love This Recipe

• 🐟 Fresh Grilled Fish: Cobia’s buttery texture and clean flavor are the perfect canvas for bold toppings.

• 🍑 Sweet & Spicy: Grilled peaches and roasted jalapeños bring a complex punch that’s perfectly balanced.

• 🍯 Flavor-Focused: Seasoned with Lucky Cajun blends—no sugar bombs or fake lemon flavor here.

• 🧀 Creamy Goat Cheese: Ocoee Creamery’s Lucky Cajun Chevre ties it all together with a tangy twist.

• ☀️ Gourmet but Simple: Looks fancy, tastes incredible, but it’s easy enough for a weeknight meal.

🧂 Ingredients for the Ultimate Grilled Cobia Sandwich

• Cobia Fillets – 1 per person, seasoned with Lucky Cajun and brushed with olive oil

• Peaches – 1 to 1½ per person, halved, pitted, seasoned with Lucky Cajun, and brushed with olive oil

• Jalapeños – 1 per sandwich, split and deseeded, seasoned with Lucky Cajun, and brushed with olive oil

• Sandwich Buns – Preferably bakery-fresh, split and brushed with olive oil

• Goat Cheese – Enough to spread on the bottom bun (try Ocoee Creamery’s Lucky Cajun Chevre)

• Local Honey – For drizzling

• Sunflower Shoots – For that fresh, peppery crunch on top

💡 Ingredient Tip: No cobia? Grouper, halibut, or mahi-mahi make great substitutes.

🔥 How to Make a Grilled Cobia Sandwich with Peaches & Jalapeños

1. Preheat your grill or grill pan to medium-high heat (400–450°F).

2. Season and brush cobia fillets, peach halves, and jalapeños with Lucky Cajun and olive oil.

3. Grill the cobia and peaches directly over the hottest part of the grill. Sear until you get beautiful grill marks and the fish lifts easily (2–3 minutes per side for thinner fillets, 4–5 for thicker cuts). Move to indirect heat to finish, if needed.

4. Grill the jalapeños near the hot zone until lightly blistered and fragrant.

5. Toast the sandwich buns on the cooler edge of the grill until golden.

6. Slice the grilled peaches and jalapeños.

7. Assemble the sandwich:

   • Spread goat cheese on the bottom bun

   • Add your grilled cobia

   • Layer with sliced peaches and jalapeños

   • Drizzle with local honey

   • Top with sunflower shoots

   • Add the top bun and serve

🍽️ Serving Suggestions

• On the Side: Serve with grilled corn, coleslaw, or a summery cucumber salad.

• Drink Pairing: Try a crisp Sauvignon Blanc, a peach-infused tea, or a light IPA.

• Dessert Bonus: Extra grilled peaches? Serve them with a scoop of vanilla ice cream for the perfect ending.

🧑🍳 Made It? Tag Us!

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📦 Shop the Seasoning Behind the Magic

✅ Lucky Cajun Original Seasoning
✅ Lucky Cajun Chevre Goat Cheese – Ocoee Creamery
✅ Explore More Grilling Recipes