Grilled amberjack recipe starts with a marinade of red wine vinegar, fresh lemon juice, fresh thyme and garlic. The flavor is clean, fresh and delicious.
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 clean, mild flavor but the texture is meaty like a steak. It is low in fat and packs a lot of protein.
This grilled amberjack recipe starts with a vinegar-based marinade. The acid in the marinade gives the fish a sweet flavor and tender texture. I also mixed in fresh lemon juice, a little sugar, fresh thyme, salt and smashed garlic cloves. I like to combine everything in a large resealable plastic bag.
Toss the amberjack filets into the bag and marinate it for about 30 minutes. You really don’t need to let your amberjack fillets marinate much longer than that. The acid in the lemon juice and red wine vinegar will 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.
While the fish is marinating, fire up your grill. Once the fire is hot, remove the fish from the bag and discard the marinade. Generously salt both sides of the fish with salt and pepper. Grilled for four minutes per side.
If you don’t have amberjack, you can also try this with Mahi-Mahi or Grouper.
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- 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 4 minutes on each side or until fish flakes easily with a fork.