Grilled or Baked Amberjack

A whole, beautifully grilled amberjack fish seasoned with herbs and spices, garnished with a fresh sprig of thyme and served on a black plate. The fish’s skin is crispy, slightly charred, and scored for even cooking, with juicy, flaky meat visible through the cuts. Red chili peppers and sprigs of herbs are artfully placed in the background.

If you love mild, firm, and meaty white fish, Amberjack is a fantastic choice. This Florida-caught fish is in the same family as Pompano, another highly prized seafood option. Low in fat but high in protein, Amberjack’s clean, mild flavor and tuna-like texture make it perfect for grilling or baking.

This simple marinade of lemon juice, red wine vinegar, fresh thyme, and garlic enhances the fish’s natural flavors, keeping it moist and tender whether you choose to grill or bake it.

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Serving Size: 3
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Ingredients

  • 1/3 cup lemon juice
  • 1/3 cup red wine vinegar
  • 1 Tablespoon sugar
  • 1 teaspoon fresh thyme
  • ½ teaspoon salt
  • 3 cloves of garlic – pressed
  • Salt and Pepper to taste
  • 4 ea, 6oz portions of Amberjack

Instructions

  1. Place the fish in a Ziploc bag
  2. Combine in a shallow bowl the first six ingredients to make a marinade
  3. Pour the marinade over the fish and allow to marinate for 35 minutes, closing bag and placing it in refrigerator, turning occasionally
  4. Prepare the grill for medium direct heat about 325 to 350 degrees
  5. Remove the fish from the bag and discard marinade
  6. Sprinkle the fish generously with salt and pepper
  7. Place fish on grill rack and cook 4 minutes on each side or until the fish flakes easily with a fork
Baking Directions:
  1. Marinade the fish as above, preheat oven to 350 degrees
  2. Remove fish from bag and sprinkle generously with salt and pepper
  3. Place in a sprayed (Pam etc) shallow baking dish and bake for about 12 to 15 minutes or until the fish flakes with a fork

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