Braaid or Grilled Kob with Lemon and Herbs

Name: Grilled Kob with Lemon and Herbs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: South African
Ingredients: 2 kob fillets (skin on); Juice and zest of 1 lemon; 2 tbsp butter; 2 cloves garlic, minced; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh dill; Salt and pepper to taste; Lemon wedges for serving

A Simple, Sustainable Braai Fish Recipe

Experience the Thrill of Catch and Cook

There’s something uniquely satisfying about catching your own fish and preparing it fresh. Whether you’re deep-sea fishing off the South African coast or fishing in local waters, the process of catching and cooking your own seafood adds a layer of enjoyment and connection to the meal. Imagine the thrill of reeling in a fresh kob, the excitement of landing a red roman, or the satisfaction of a perfectly cooked hake, all from your own catch. Here’s why you should consider making deep-sea fishing part of your culinary adventure:

Freshness Guaranteed: When you catch your own fish, you ensure that it’s as fresh as possible. The flavour and texture of freshly caught fish are unmatched by store-bought varieties.
Enhanced Flavour: Fishing and cooking your own catch allows you to experience the fish at its peak, enhancing its natural flavours and making each meal more special.
Sustainable Practice: By catching your own fish, you support sustainable fishing practices and gain a greater appreciation for the marine environment.

Pro Tip: To maximise your deep-sea fishing experience, make sure you have the right gear and knowledge about the best fishing spots and the time of year to fish for select species. Consider booking a fishing charter to explore the waters where kob are abundant.

Catch and Cook Kob

At Salt Life Fishing Charters, we believe that there’s no better way to enjoy the ocean’s bounty than to cook your own responsibly caught fish. And when it comes to flavour and simplicity, few dishes rival fresh grilled kob over coals or on an open flame. With just lemon, herbs, and fire, this braai fish recipe brings out the best in this iconic South African species, especially when it’s been ethically caught and expertly handled.

Kob (Argyrosomus spp.) is a favourite among anglers for its firm texture and delicate flavour. But not all kob are created equal. Dusky kob, for instance, is Endangered and should always be released, even if caught legally. However, if you’re fortunate enough to land a small silver kob (kortel) that’s within legal size and bag limits, this recipe is the perfect way to honour it.

Braaid or Grilled Kob with Lemon and Herbs

Kob is a prized South African fish that shines when simply grilled with lemon and fresh herbs. This easy and healthy braai fish recipe highlights kob’s natural flavour with a bright, citrusy twist.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 2
Cuisine: South African
Dish Type: Main Course
Calories: ~320 per serving

Ingredients:

4 kob fillets, skin on (scaled and boneless)
2 tablespoons real butter
Juice and zest of 1 lemon
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
Salt and pepper to taste
Lemon wedges, for serving

Instructions:

Marinate the Fillets: In a bowl, mix lemon juice, zest, olive oil, garlic, herbs, salt and pepper. Rub the mixture onto the kob fillets and let them sit while you prep the grill or braai.
Prepare the Fire:
Heat a charcoal or gas grill to medium-high. If using coals, let them burn down until grey and glowing.
Braai or Grill: Place the kob skin-side down on a lightly oiled grill or braai grid, over medium coals. cook for approximately ten minutes on the skin side and four minutes on the flesh side. Cook for 4–5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. Avoid flipping too soon to keep the fillet intact.
Serve and Enjoy: Plate the fish with lemon wedges and a sprinkling of extra herbs. Serve with fresh bread, grilled vegetables, or potato salad.

Ethical Harvesting Starts at Sea

We believe that retaining fish for the table, when done within legal and sustainable limits, is far better than buying unknown, often imported seafood from shops. When you catch it yourself, with respect for the environment and an understanding of local regulations, you know exactly where your food comes from.

At Salt Life, we assess every catch before deciding to retain it. If it’s in abundance, non-endangered, and within size and bag limits, we may keep a fish or two for meals like this one. Otherwise, we release, and always with care.

Ethical Handling Tip

If you’re planning to keep fish for eating:

Dispatch it quickly and humanely.
Store it on ice immediately to preserve quality.
Take a respectful photo if you must, the best shots are quick and show the fish in its natural state, not gasping on a deck.

Join Us for the Experience

Looking to catch your own kob or learn more about sustainable fishing? Book a trip with Salt Life Fishing Charters in Mossel Bay. Whether you’re a local looking to fill your freezer or a visitor wanting an ocean-to-plate experience, we’ll take you to the best fishing grounds, and guide you in fishing with purpose, not just passion.