Amberjack fish is a versatile, flavorful white fish perfect for the grill, oven, or stovetop. With its firm texture and rich taste, it stands up well to bold seasoning, making it a favorite among seafood lovers looking for new ways to enjoy their catch. This guide covers everything from selecting the best amberjack filets, crafting the perfect marinade, to cooking methods like grilling, pan-searing, and blackening. If you’re on the hunt for a satisfying, citrusy lemon butter amberjack fish or want a go-to grilled amberjack recipe, this post is worth every minute.
Table of Contents
What is Amberjack and Why Should You Grill It?
Amberjack, also known as jack fish or aka amber jack, is a species of large, predatory white fish found in warm and temperate ocean waters. Known for its dense, steak-like flesh, amberjack makes an excellent candidate for high-heat cooking methods, especially grilling.
Grilling helps enhance the rich, slightly sweet flavor of amberjack while creating a nice char on the outside. The firm texture prevents the filets from falling apart on the grill, making it easier to handle than more delicate fish like tilapia. Plus, grilled amberjack fish pairs beautifully with citrus, herbs, and butter recipes, like our featured lemon butter amberjack fish.
How to Choose the Best Amberjack Fish Filets
Selecting the right cut is crucial to a great meal. Look for fresh amberjack filets that are firm, moist (but not slimy), and free of any fishy odor. The flesh should have a clean, pale color and bounce back when pressed.
Ask for amberjack fillets with the skin side still on, especially if you plan to grill them. This helps keep the fish intact and adds flavor during cooking. If grilling, opt for cuts about 1-inch thick for even cooking and juicy results. Whether you choose steak cuts or boneless filets, make sure they’re uniform for consistent grilling.
Ingredients – Grilled Amberjack
Here’s what you’ll need for a simple yet flavorful grilled amberjack recipe:
For the fish:
- 4 amberjack fillets or amberjack fish filets (about 6 oz each)
- 1 tbsp olive oil
- Salt and pepper, to taste
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp thyme
- Pinch of red pepper (optional, for heat)
For the lemon butter sauce:
- 3 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 1 clove of garlic, minced
- 1 sprig of fresh thyme
- 1 tsp red wine vinegar
- 2 lemon wedges (plus 6 for garnish)
How to Make Grilled Amberjack
Step 1: Preheat and Prepare
Start by preheating your grill to medium-high. Coat the bottom of the grill rack with oil or use cooking spray to prevent sticking.
Step 2: Season the Fish
Pat the amberjack filets dry. Brush with olive oil, then sprinkle with salt and pepper, garlic powder, thyme, paprika, and black pepper. Let sit for 10 minutes to absorb the seasoning.
Step 3: Grill the Amberjack
Place the filets skin side first onto the hot grill. Cook for 3-4 minutes, then need to flip and cook another 3-4 minutes per side, depending on thickness. The fish is ready when it flakes easily when tested with a fork.
Grilled Amberjack Recipe with Lemon Butter Perfection
As your amberjack cooks, prepare the lemon butter sauce. In a small pan, add butter and melt over medium heat until the butter is smoking. Toss in minced garlic and sauté briefly, then pour in fresh lemon juice, a sprig of thyme, and a splash of red wine vinegar. Let simmer for 1 minute.
When the fish is flaky, plate it and pour the butter recipe over the top. Add lemon wedges or 6 for garnish, and serve immediately.
This lemon butter amberjack fish dish is the perfect combination of citrus tang, buttery richness, and smoky char.
Can You Blacken Amberjack Like Grouper or Cod?
Yes, blackening is a fantastic method for amberjack, just like with grouper or cod. It involves coating the fish in a spicy seasoning mix and cooking it in a very hot pan to form a dark, flavorful crust.
To blacken amberjack, heat a cast-iron skillet until extremely hot. Coat the filets lightly with butter or oil, and dust with a Cajun-style rub or creole spices. Hot lay fish in the pan and sear for 3-4 minutes per side until the crust forms.
Blackened amberjack steaks are bold, smoky, and perfect for tacos, sandwiches, or a hearty entrée.
How to Pan Sear Amberjack for a Quick Meal
Pan searing is one of the quickest ways to cook amberjack, perfect for weeknights. Choose a heavy skillet and coat the bottom with a touch of olive oil or butter.
Heat until shimmering, then lay the amberjack fillets skin side first into the pan. Cook for minutes per side, or until golden brown and the fish flakes easily when tested. Reduce heat if needed to avoid burning—lower the heat once the crust is set.
To finish, drizzle with pan seared lemon sauce—combine butter, lemon juice, and pressed garlic in the bottom of the pan before plating.
Side Dishes That Complement Amberjack Recipes
What you serve with amberjack can elevate the meal. Its rich, meaty texture pairs beautifully with fresh, zesty sides.
- Succotash with corn, lima beans, and herbs
- Roasted potatoes with garlic and fresh thyme
- Wild rice tossed with lemon juice and chopped herbs
- Grilled vegetables like zucchini and bell peppers
- A citrus salad with lime juice vinaigrette and greens
Choose sides that brighten the flavor of the fish without overpowering it.
Common Mistakes to Avoid When Cooking Fresh Amberjack
Cooking amberjack can be easy, but there are some common pitfalls:
- Overcook: Amberjack dries out quickly. Remove as soon as the fish is flaky and tested with a fork.
- No marinade: Skipping a marinade means missing out on flavor and moisture retention.
- Cold grill or pan: Always preheat the grill or skillet for a proper sear.
- Forgetting to garnish: A lemon wedge or herb sprig finishes the dish with style and freshness.
Paying attention to these details ensures a flawless meal every time.
FAQs
What temperature to cook amberjack?
Amberjack should be cooked to an internal temperature of 145°F (63°C). When done, the fish flakes easily when tested with a fork.
Is amberjack skin edible?
Yes, the skin side is edible and adds flavor, especially when grilled or pan seared. Just make sure it’s cooked until crispy.
How do you identify an amberjack fish?
Amberjack fish have a long, slender body with a dark stripe from nose to tail. They can weigh anywhere from 10 to 40+ pounds and are typically silver-blue in color.
What does amberjack fish taste like?
It has a rich, buttery flavor with a firm texture, similar to grouper or cod, making it perfect for bold seasoning and sauces like lemon butter.
Is amberjack good to eat raw?
Though some do serve amberjack raw (as in sashimi), the greater amberjack can sometimes carry parasites, so it’s safer to cook unless properly frozen beforehand.
How long to cook fish at what temperature?
At 375°F (190°C), amberjack takes about 12–15 minutes in the oven. On the grill, it’s usually 3–4 minutes per side depending on thickness.
Key Takeaways
- Amberjack is a hearty, flavorful white fish that grills beautifully.
- Select firm, fresh filets with the skin side on for best results.
- A simple marinade with lemon juice, thyme, and garlic enhances flavor and texture.
- Use bold but balanced seasoning—think paprika, salt and pepper, and herbs.
- Grilled or pan seared, it should be cooked just until fish flakes easily when tested.
- Try a lemon butter amberjack fish finish for a luxurious touch.
- Avoid overcooking and remember to preheat your grill or skillet.
- Great sides include succotash, citrus salads, and roasted vegetables.
- You can also blacken amberjack like grouper or cod for bold flavor.
Let me know if you’d like this formatted as a printable recipe or want a nutrition breakdown!
How to Cook Grilled Amberjack Fish
Ingredients
For the fish:
- 4 amberjack fillets or amberjack fish filets about 6 oz each
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp thyme
- Pinch of red pepper optional, for heat
For the lemon butter sauce:
- 3 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 1 clove of garlic minced
- 1 sprig of fresh thyme
- 1 tsp red wine vinegar
- 2 lemon wedges plus 6 for garnish
Instructions
Step 1: Preheat and Prepare
- Start by preheating your grill to medium-high. Coat the bottom of the grill rack with oil or use cooking spray to prevent sticking.
Step 2: Season the Fish
- Pat the amberjack filets dry. Brush with olive oil, then sprinkle with salt and pepper, garlic powder, thyme, paprika, and black pepper. Let sit for 10 minutes to absorb the seasoning.
Step 3: Grill the Amberjack
- Place the filets skin side first onto the hot grill. Cook for 3-4 minutes, then need to flip and cook another 3-4 minutes per side, depending on thickness. The fish is ready when it flakes easily when tested with a fork.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Protein | 35g |
| Carbohydrates | 3g |
| Fiber | 0g |
| Sugar | 1g |
| Cholesterol | 90mg |
| Sodium | 180mg |
