The Greater Amberjack is a common catch on our offshore reefs and wrecks. Amberjack travel in large schools and put up a great fight.
The amberjack has the reputation of not being very good tablefare. Well, we beg to differ, it is a wonderful tasty fish. If cooked fresh, amberjack meat is tender, sweet, with no oily fishy taste.
Help save our fish! One 100 lb. amberjack produces a lot of meat - see the 5 gallon bucket below is almost full from 1 fish. When you encounter a school and practice catch-and-release fishing and only keep what you will eat in a day. Or only keep enough to feed your family and friends within a day. Ethical angling helps to ensure the next generation can have just as much fun catching this powerful fish as you did.
Fillet the Amberjack
Amberjack fillets are very large, especially if you catch a 100 pound fish! Cut the fillets into 5 or 6 inch squares, just big enough for one serving. Group the fillets into same sized piles and package them up, Cooking fillets of the same size ensures the fillets are all done at the same time.
Amberjack is best cooked fresh. Most anglers will fillet the fish, make ziplock packages of same sized pieces, and share with all their friends.
Marinate the Fillet
Marinating the fillets for a short time prior to grilling keeps the fillets moist. Place the fillets in a single layer into a glass baking dish. Coat the fillets with olive oil, sprinkle with fresh ground pepper, turn over the fillet and repeat the oil/pepper step. Let the fillets stand for 10 minutes. You can also use fancy bottled marinates but we think they disguise the flavor of this very tasty meat.
Do not salt the steaks during preparation, salt can toughen the meat by drawing out the natural juices.
Grill to Perfection
Grilling amberjack is exactly the same as grilling a steak and takes the same amount of cooking time. Adjust the times below for your grill and for the thickness of the steaks. Remember fish cooks quickly so do not walk away from the grill during grilling.
Preheat grill on high with the lid closed. When ready, open the lid, drop the temperature to medium and place fillets on hot rack. Cook 4 to 5 minutes, then turn and cook 3 to 4 more minutes. Don't over cook this tender fish or it will become tough and less tasty.
Serve with rice and vegetables.
Other Recipes for Amberjack