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How to Grill Amberjack Fish

author image Louise Lawson
Louise Lawson has been a published author and editor for more than 10 years. Lawson specializes in pet and food-related articles, utilizing her 15 years as a sous chef and as a dog breeder, handler and trainer to produce pieces for online and print publications.
How to Grill Amberjack Fish
How to Grill Amberjack Fish Photo Credit Pamela Follett/Demand Media

The smoky, enticing flavor of grilled amberjack is a treat for the taste buds. The name "amberjack" actually refers not to a singular species of fish, but rather three separate ones: the lesser amberjack, greater amberjack and banded rudderfish. All three varieties boast a light, clean flavor and dense flesh that absorbs marinades and spices, making them a perfect choice for the grill.

Step 1

Trim the bloodline from your amberjack before grilling. The bloodline is a dark red line that runs through the flesh, and has a strong flavor that may be unpleasant. Rinse each filet thoroughly under cool water and pat dry.

Step 2

Drizzle a little canola oil in a zip-top plastic bag. Sprinkle in a few assorted spices, such as garlic and onion powder, lemon pepper or seafood seasoning. Amberjack takes on seasoning well, so use a light dusting to prevent overwhelming the natural flavor of the fish.

Step 3

Place the fish in the bag, and squeeze the bag gently to remove excess air before sealing. Turn the bag over a few times to coat both sides of the fish, and marinate in the refrigerator for 30 minutes.

Step 4

Heat your grill to approximately 325 to 350 degrees Fahrenheit. Scrub the grill with a brush as it heats up, and wipe with a paper towel dipped in oil to keep the fish from sticking.

Step 5

Remove the fish from the bag, and place on the hot grill. Leave the fish undisturbed for 5 minutes, or until it develops a slight crust and lifts easily from the grates. Turn the fish over and cook for an additional 5 minutes on the other side.

Step 6

Test the fish for doneness before serving. The fish should be flaky and opaque in color, and will register 145 F in the center when tested with a meat thermometer.

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