Grilled Amberjack Food

GRILLED AMBERJACK SANDWICHES WITH SPICY TARTAR SAUCE

Grilled Amberjack Sandwiches with Spicy Tartar Sauce image

Provided by Emeril Lagasse

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Four 4- to 6-ounce amberjack fillets, cleaned of all skin and bones (mahi does well as a substitute)
2 tablespoons olive oil
2 teaspoons fish rub, such as Emeril's Fish Rub
1 cup mayonnaise, homemade or store-bought
2 tablespoons minced fresh cilantro or dill
2 tablespoons dill pickle relish
2 teaspoons minced garlic
Sea salt and cracked black pepper
1 to 2 tablespoons hot sauce of choice, preferably Louisiana-style or Sriracha
4 medium hamburger buns or rolls of choice
4 large leaves romaine lettuce

Steps:

Heat a grill or grill pan to medium heat.
Brush the fillets with the olive oil and sprinkle on all sides with the fish rub. When the grill is hot, place the fillets evenly spaced on the grill. Cook until the fish is just cooked through, about 5 minutes per side. Flip only once if possible.
While the fish is cooking, combine the mayonnaise, cilantro, relish, garlic and a sprinkle of salt and pepper in a medium bowl. Start with a generous tablespoon of hot sauce, then stir and taste to assess the heat. If more is preferred, add up to 1 more tablespoon. Set aside.
Slice the buns and place face-down on the grill until toasted, or toast in the oven. Spread the desired amount of the tartar sauce, around 2 tablespoons, on the top half of each bun. Place the grilled fish on the bottom halves.
If desired, quickly grill the romaine leaves until some light charring occurs. Top each sandwich with 1 leaf and enjoy!

MESQUITE GRILLED AMBERJACK WITH AVOCADO-CORN SALSA

Mesquite Grilled Amberjack with Avocado-Corn Salsa image

Make and share this Mesquite Grilled Amberjack with Avocado-Corn Salsa recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 (7 ounce) amberjack fillets
1 -2 tablespoon olive oil
salt
fresh ground black pepper
2 large ripe avocados
1 cup whole kernel corn (fresh or thawed frozen)
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped cilantro
1/4 teaspoon red pepper flakes
1 lime, juice of
salt

Steps:

For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
Add remaining salsa ingredients and stir to mix well.
Let sit for 1 hour before serving.
Brush fillets with oil and season to your liking with salt and pepper.
Soak a handful or two of mesquite wood chips.
When ready to grill, throw wood chips onto hot coals.
Grill fish for 5 minutes per side.
Cover grill for a smokier flavor while fillets are cooking.
Serve with avocado-corn salsa.

Nutrition Facts : Calories 265.2, Fat 21.5, SaturatedFat 3.1, Sodium 141.8, Carbohydrate 20.3, Fiber 9.2, Sugar 2.4, Protein 3.7

BAKED AMBERJACK

Baked Amberjack image

We go deep-sea fishing each spring when the kids get out of school for spring break. I only have a couple of ways to cook amberjack aside from frying (which we do not eat a lot of). This recipe has minimal ingredients and is super easy. You can season some pieces more heavily than others depending on everyone's taste.

Provided by Robin

Categories Seafood Fish

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

½ cup white wine, or more to taste
4 (3 ounce) fillets amberjack, dark brown vein removed
1 tablespoon mayonnaise, or more to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating.
Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 1.2 g, Cholesterol 48.3 mg, Fat 7.3 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 0.4 g, Sodium 326.7 mg, Sugar 0.4 g

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GRILLED AMBERJACK SANDWICHES WITH SPICY TARTAR SAUCE

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