Table of Contents
Cooking Amberjack on the Grill
Are you wondering about how to cook Amberjack on the grill? Well! We’ll open with a warning, cooking amberjack on the grill is not for the faint of heart. They’re big fish that need to be grilled over low, slow heat to maximize flavor and minimize time spent cooking.
Amberjack is often called “black bass” overseas because its meat looks similar to black bass or striped bass. Amberjack’s meat has a high-fat content relative to other lean fresh- and saltwater fish. It also has an oily texture and tastes like a cross between red snapper and sea trout.
Amberjack is most commonly grilled in Florida over mesquite because of that smokey flavor mesquite imparts. Or on charcoal with a handful of soaked wood chips added to the fire just before cooking. In this blog post, we are going to share how to cook Amberjack on the grill along with some different recipes.
How to Cook Amberjack on the Grill
- 4 amberjack fillets, about 1-inch thick and 6 ounces each
- 2 tablespoons olive oil
- 1 lime, cut into wedges
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon seafood or chicken stock (optional)
- Brush the fish fillets with olive oil and place them in a shallow dish. Pour the lemon juice over the fish and then season it with salt and black pepper. Let sit for 10 minutes at room temperature or up to an hour in the fridge, turning once or twice if you have time.
- Preheat your grill to low heat. Place a few wood chips or a handful of soaked wood chips on your fire.
- Meanwhile, if using the liquid mixture, pour it into a small saucepan and bring it to a boil over high heat. Reduce the heat to simmer for 5 minutes or until the liquid has reduced by half. Remove from heat and set aside, but keep warm so that it doesn’t cool off too much.
- Place the grilling rack on a prepared fire grate and place the fish on the grill over the wood chips. Cook for 5 minutes, or until well-browned on both sides, turning once or twice during cooking. When done, transfer to a platter. \
- Splash with the stock mixture and serve with lime wedges and additional salt if desired.
Lemon Butter Amberjack
- 1-2 tablespoons butter
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh parsley
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper
- 1/2 lemon, cut into wedges
- Lightly pound each of the fillets to flatten them out a bit. Cut each fillet into 1-inch chunks and place in a shallow dish. Pour the olive oil, lemon juice, and parsley over the fish and season with salt and pepper to taste. Let sit for 10 minutes at room temperature or up to an hour in the fridge, turning once or twice if you have time.
- Melt the butter in a small-sized saucepan over medium heat. After that, remove it from heat and let cool slightly.
- Preheat your grill to low heat. Place a few wood chips or a handful of soaked wood chips on your fire. As your grill is ready, put the fish on the grill grates, and let it cook from one side. After some time, flip it over to be cooked from the other side.
- When done, transfer to a platter, pour the butter mixture over the fish and serve with lemon wedges and additional salt if desired.
- 1/2 cup Italian bread crumbs
- 1 egg, beaten
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil,
- 2 tablespoons for drizzling
- Lightly pound the fish until flattened out a bit. Stir the egg and season with salt and pepper. Dip each fillet in the beaten egg, then lightly dredge it in the bread crumbs.
- Place a wire rack on a set of metal crumpets and place the fish on it. Drizzle the two tablespoons of olive oil over each fillet, then place in a 350 degree F oven for about 20 minutes, or until done.
- Serve immediately with lemon wedges and some sauces if desired.
How to check the doneness of the Amberjack?
There are two ways to check the doneness of amberjack. One is to check the internal temperature using a meat thermometer. Place it into the thickest part and then cook it until they reach your preferred temperature. The other way is to observe the color and texture of your fish. When the fish turns into a pale golden brown, it’s done and ready to be served.
How to fillet Amberjack?
You may find some professional fish fillets in your local supermarket. If this is not the case, you can follow these steps to fillet it safely. Thoroughly wash the fish and pat dry with a paper towel. You will also need a knife, a sharp knife which should be slightly curved as well as a slicer that fits comfortably in your hand.
Then, cut off the head and tail of the fish, removing it after cutting an X on the flesh where they join. Clean the area where the head and tail were cut away to prevent any bacteria from growing. Next, cut on either side of the body leaving a 1/2-inch space in between.
Then, spread your hand flat and make a slicing motion towards one side of the fish. Cut along each of these lines until you reach the tail. Then, cut along each bone that runs through the fish, making sure that you are at least 1-inch above the bone so you don’t risk injuring it while cutting it to fillet it.
That’s all for this article. Now that we have thoroughly covered how to cook amberjack on the grill, hope you understand. If you think we have missed something important, let us know in the comment section.