Jack be Nimble, Jack be Quick
A few weeks ago, my husband went on a deep-sea fishing trip with a bunch of guys off the coast of Louisiana. He came home reeking of fish, sweat, and beer; with a three-day-old beard and a cooler full of amberjack steaks.
If you don’t like overly fishy-tasting fish, amberjack is the fish for you. It is a firm, white meat fish with a mild flavor that is pretty low in fat and packs a lot of protein. In my search for a tasty recipe that we could use for the grill, I found this quick and easy marinade. Just a warning – the marinade is bright pink. Don’t let that scare you. Amberjack will pretty much absorb anything you marinade it in and if you are cooking on a charcoal grill it soaks up all that yummy smoky flavor. As we were taking it off the grill, I swear it smelled just like a big juicy steak.
If you don’t have amberjack, you can also try this with Mahi-Mahi or Grouper. Also, the instructions tell you to marinade for 30 minutes. You really don’t need to let it marinade much longer than that. The acid in the lemon juice and red wine vinegar begin to “cook” the meat immediately. If you throw your fillets in a bag with the marinade and come back several hours later, you will have pickled fish. I don’t know about you, but that doesn’t sound too terribly appetizing to me.
- 1/3 cup lemon juice
- 1/3 cup red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 3 cloves garlic – pressed
- 4 amberjack steaks (4-oz. each)
- Cracked pepper and salt to taste
In a shallow bowl or large resalable plastic bag, combine first six ingredients. Add fish to bag and allow to marinate for 30 minutes, turning occasionally. In the meantime, prepare grill for medium heat, approximately 300-350 degrees. Remove fish from bag and discard marinade. Sprinkle generously with salt and pepper. Place fish on grill rack and cook 6 minutes on each side or until fish flakes easily with a fork.