Grilled Amberjack Recipes

GRILLED AMBERJACK WITH TOMATO BASIL CAPER SAUCE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-low heat. Add garlic; cook and stir until softened, 2 to 4 minutes. Add tomatoes, salt, and pepper; cook and stir over medium heat until heated through, about 5 minutes. Stir in spinach, basil, and capers. Cook until most of the liquid has evaporated and sauce is thick and chunky, 10 to 20 minutes.
• Preheat grill for medium heat.
• Rub remaining 1 tablespoon oil over amberjack fillets. Sprinkle salt and pepper on top. Grill fillets until opaque and flaky, 3 to 4 minutes per side.
• Serve fillets topped with sauce.

AJ'S AMBERJACK

Steps:

• Mix bread crumbs, Creole seasoning, and Parmesan cheese together in a shallow bowl.
• Brush amberjack fillets with butter; dip into the bread crumb mixture to coat.
• Heat a nonstick skillet over medium heat. Add coated amberjack; cook until topping is browned and flesh flake easily with a fork, about 5 minutes per side.

GRILLED AMBERJACK

Steps:

• 1. Melt butter and brush over Amberjack. Sprinkle season salt, garlic salt and paprika over Amberjack. Grill over medium ash coal 5 to 7 minutes on each side until done.

GRILLED AMBERJACK SANDWICHES WITH SPICY TARTAR SAUCE

Steps:

• Heat a grill or grill pan to medium heat.
• Brush the fillets with the olive oil and sprinkle on all sides with the fish rub. When the grill is hot, place the fillets evenly spaced on the grill. Cook until the fish is just cooked through, about 5 minutes per side. Flip only once if possible.
• While the fish is cooking, combine the mayonnaise, cilantro, relish, garlic and a sprinkle of salt and pepper in a medium bowl. Start with a generous tablespoon of hot sauce, then stir and taste to assess the heat. If more is preferred, add up to 1 more tablespoon. Set aside.
• Slice the buns and place face-down on the grill until toasted, or toast in the oven. Spread the desired amount of the tartar sauce, around 2 tablespoons, on the top half of each bun. Place the grilled fish on the bottom halves.
• If desired, quickly grill the romaine leaves until some light charring occurs. Top each sandwich with 1 leaf and enjoy!

HOW TO COOK AMBERJACK

Steps:

• Season the filets with salt and pepper. If the filets are damp or wet, pat them dry with a paper towel. Sprinkle some salt and pepper on both sides of the filets so they're evenly coated. If you're using frozen amberjack, place the filets in a sealed plastic bag and place the bag in a pot of lukewarm water for about 20 minutes or until they're fully defrosted.
• Melt the butter in a pan on medium-high heat. Place a large non-stick pan on your stovetop and set the heat to medium-high. Add 1½ tablespoons (21.3 g) of unsalted butter into the pan and let it melt so it coats the bottom. Move the butter around in the pan to help it coat the bottom evenly.
• Add the filets into the pan. Pick up the filets and gently lay them in the buttered pan. If the filets have skin on them, place them skin-side down first so it gets nice and crispy.
• Squeeze a lemon wedge over each filet and add 6 sprigs of thyme. Cut 1 whole lemon into 6 equal wedges and squeeze 1 wedge out over each of the filets so they're covered in the fresh lemon juice. Take half of your sprigs of thyme and add them to the pan so they mix in with the butter.
• Cook the filets for 3-4 minutes on each side and remove them. Allow the filets to cook for 3-4 minutes, then use a spatula and flip them so the other side can cook for the same amount of time. When the filets are white and flaky, they're finished cooking. Transfer the cooked filets to a plate so you can garnish them.
• Sprinkle some salt to taste and garnish the filets with the remaining thyme. Add a pinch of salt over each filet as a final seasoning garnish. Lay the remaining thyme over the filets so each one has a sprig. Then, serve them up while they're hot! Serve the buttery fish with a nice fresh veggie like green beans or steamed broccoli.