It’s no secret that the Gulf Coast is a host to some of the best fishing around. Just 45 miles off the coast brought us some of the best tasting Amberjack, Vermillion Snapper and Mangrove Snapper. Because I live here on the coast, a lot of my cooking centers around fish and seafood. The next three posts will focus on Amberjack and Snapper recipes. If you do not have availability to Amberjack, any white fish will work just as well, you may just need to adjust cooking times.
I love Amberjack. It is not an overly fishy tasting fish, the fillets are hardier, more steak like, than some other fish, and it has great flavor. Due to the thickness of the fillet, it makes it an easy fish to grill. Which is what I did for this particular recipe. I topped mine with a Pineapple Salsa, but if pineapple is not your thing, mango works just as well.
Grilled Cajun Amberjack:
3-4 fillets of Amberjack (or your preferred white fish fillet)
2 tbsp olive oil
Creole Seasoning (Add to taste)
1/2 cup Milk
Soak fish fillets in milk 2-3 hours prior to grilling. Pat dry and place on a large cookie sheet. Rub fillets with oil and seasoning. Place on heated grill, grilling each side for about 5 minutes, depending on the thickness of the fillet. Fish will flake when done.
Serve immediately with Pineapple Salsa. I paired this particular meal with seasoned black beans and Yellow rice.
1 can of drained pineapple chunks
1 jalapeno diced
1 can corn; drained
1 green pepper diced
2 roma tomatoes; diced
2 tbsp. Lime Juice
Salt to taste
Mix all ingredients together. Allow to chill in refrigerator for 1 hour prior to serving.
Please let me know what you think or if you have any variations of your own!