Recipe

[Feldenak]

Ok, well I'm going to be grilling either some amberjack fillets this weekend from last weekend's fishing trip. Anyone have favorite recipes for this fish?

The few pics I got from a digicam, waiting to finish the roll from my disposable camera:

Fish (I'm the guy on the right wearing the white shirt)
Fish 2
Fish 3

 

[Pepsi90919]

i could think of a few captions for the first one.

 

[edro]

murderer...

 

[Feldenak]

Originally posted by: edro13
murderer...

"I believe there is a place for all God's creatures....right next to the mashed potatoes"

 

[Feldenak]

Still looking for seasoning suggestions.

 

[loup garou]

Nice catch! I've done lots of fishing in the panhandle around Destin. Always fun.

Anyways, a soy sauce-ginger glaze is always good on grilled fish. Gimme a minute and I'll think of some others...

 

[loup garou]

Amberjack en Papillote

6 Amberjack fillets
1/2 doz. chopped scallions
4 fresh mushrooms, chopped or 1 med.
size can
1/2 c. sherry
2 egg yolks, beaten
6 lg. crabs (remove meat from shells)
1 c. ground, cooked shrimp
1 clove garlic, minced
2 c. fish stock
1/2 c. butter
1 1/2 tbsp. flour
Salt, pepper, cayenne, to taste

Put the bones of the fish, the heads, tails and the fillets in 3 cups water and boil gently for about 5 minutes. Remove the fillets, drain off the liquid and throw the rest away. Melt the butter and fry the onions until golden brown, add the mushrooms; add the stock and flour and simmer until it thickens slightly, stirring constantly. Add garlic, salt, pepper, crab meat and shrimp. When it has thickened, remove from the fire and stir in egg yolks and sherry. Make envelopes from aluminum foil; sandwich the sauce between fillet slabs and slide them into envelopes. Seal envelopes and bake in 400 degree oven for 15 to 20 minutes. Serve in envelopes.

You can cook the envelopes on the grill instead of in the oven. I've done this with grouper, and it's delicious.

 

[loup garou]

This sounds good as well, although I've never tried it:

4 (7.00 ounces) amberjack fillets
1-2 tablespoon olive oil
salt
fresh ground black pepper


Avocado-Corn Salsa
2 large ripe avocados
1 cup whole kernel corn (fresh or thawed frozen)
1/4 cup chopped onions
2 cloves garlic, minced
1 tablespoon chopped cilantro
1/4 teaspoon red pepper flakes
1 lime, juice of
salt
1. For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
2. Add remaining salsa ingredients and stir to mix well.
3. Let sit for 1 hour before serving.
4. Brush fillets with oil and season to your liking with salt and pepper.
5. Soak a handful or two of mesquite wood chips.
6. When ready to grill, throw wood chips onto hot coals.
7. Grill fish for 5 minutes per side.
8. Cover grill for a smokier flavor while fillets are cooking.
9. Serve with avocado-corn salsa.

 

[Feldenak]

Thanks werk, I'm running those ideas by the fiance now.

 

[Feldenak]

The fiance just kicked out this recipe too.


2 lbs. Amberjack
Orange Butter Almond Sauce
¼ lb. butter
¼ cup Orange Juice concentrate
¼ cup White Wine
2-3 dz. Yellow Raisins
Dash of Soy Sauce
Sm. Hand full of sliced Almonds

Grill fish and brush with butter while cooking. In sauce pan cook over low heat all ingredients (do not add almonds) while hot whisk until it becomes a smooth sauce. Pour over the grilled Amberjack and sprinkle Almond on top of fish.