The rich flavor of cobia is nicely complemented by the sweetness of the clam vinaigrette. This simple preparation relies on the table quality of the fish. To grill it perfectly, make sure the grates are hot, and brush both the fillets and grill with olive oil before laying the fillets on. Th en leave them alone to cook. When flipping each over, be steady and decisive. Cobia holds together well. Especially thick fillets can be finished in the oven once the grill marks are seared on.