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Grilled Amberjack

In my opinion amberjack is the best fish for grilling. It has a solid meat that holds up well to grilling. It should not be highly seasoned, or its mild flavor will be overwellmed. Simple brushing with oil and salt and pepper are sufficient, but Creole Seasoned Salt will add flavor without overpowering. The grilled amberjack is pictured here with spaghetti Aglio e Olio.

1 pound 1-inch-thick amberjack steaks

Olive oil for brushing

Creole Seasoned Salt

Prepare the Seasoned Salt (recipe follows). Prepare the grill for hot direct cooking. Brush the fish with oil and season to taste.

Grill the fish directly over the fire for 3 1/2 minutes per side and serve immediately.

Creole Seasoned Salt

2 tablespoons salt

3/4 teaspoon cayenne

1/2 teaspoon black pepper

1/4 teaspoon white pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

Combine all ingredients and thoroughly mix. This recipe will make more seasoning that required for only 1 pound of fish, but it is difficult to mix in smaller quantities. However, the leftover can be used on almost any other grilled food requiring salt and pepper.


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