Brother-in-law left an ice chest full of amberjack and tuna on my doorstep yesterday. “What am I gonna do with that?” he says. Well, I know what I’m doing with it. Got the tuna all cleaned up, and quite a few items on the upcoming menu. The amberjack was still skin-on, so we decided to grill that today for lunch. Kept it simple, skin-on, redfish style. I seasoned them with Tony’s & some bronzed seasoning I have for seafood. I also chopped fresh parsley, garlic, capers, squeezed lemon, butter & cream for a sauce to top the fish. These filets were very thick, I thought a sauce would be helpful.
Here the filets are ready for the weber.
I usually don’t start my grilled filets meat side down; but this amberjack was super thick and firm, so I gambled and went for a sear today.
The flip worked fairly well. Lost some of the top on one piece. No more flipping from here on out. They will finish on their skin.
And here they are with a sprinkle of fresh parsley. Now I heated up my butter, sautéed garlic, parsley, lemon, Tony’s, and some heavy cream. I thickened it up a bit with some corn starch, and folded in some capers. Time to eat.
We ate lunch with canned asparagus. Nothing fancy, oil, vinegar salt and pepper. But it complimented the fish. Nice treat and not something we have often at all. Amberjack is flaky white fish with what I would describe as a very mild, almost buttery flavor. Maybe that was the sauce, haha! We enjoyed it regardless.
And, we’ve got a nice mess of tuna. Some to cook fresh the next few days and a nice bunch for the freezer. Maybe I’ll make something for the brother in law. Or maybe I’ll just make him a tuna sandwich haha!!
Here the filets are ready for the weber.
I usually don’t start my grilled filets meat side down; but this amberjack was super thick and firm, so I gambled and went for a sear today.
The flip worked fairly well. Lost some of the top on one piece. No more flipping from here on out. They will finish on their skin.
And here they are with a sprinkle of fresh parsley. Now I heated up my butter, sautéed garlic, parsley, lemon, Tony’s, and some heavy cream. I thickened it up a bit with some corn starch, and folded in some capers. Time to eat.
We ate lunch with canned asparagus. Nothing fancy, oil, vinegar salt and pepper. But it complimented the fish. Nice treat and not something we have often at all. Amberjack is flaky white fish with what I would describe as a very mild, almost buttery flavor. Maybe that was the sauce, haha! We enjoyed it regardless.
And, we’ve got a nice mess of tuna. Some to cook fresh the next few days and a nice bunch for the freezer. Maybe I’ll make something for the brother in law. Or maybe I’ll just make him a tuna sandwich haha!!
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