Growing up fishing on the East Coast, Amberjacks (AJ) were considered “trash fish,” along with King Mackerel, Blue Fish and Black Drum, and weren’t suitable for eating. I, personally, feel that King Mackerel and Blue Fish should remain on that list but have since changed my mind about AJ after I encountered a great preparation technique years later. The fish fillet was simply seasoned, grilled and served with a citrus flavored cream.
AJ is similar in texture to Swordfish and bold in flavor like Salmon. Another excellent way to prepare the fish is to brush it with a sauce to cut fish’s natural richness. Then grill it to add a nice smoky flavor.
WaterScapes Sous Chef, David Gurin, prepared a grilled Amberjack brushed with a Carolina Mustard BBQ Sauce and served with speckled Butter Beans from local produce farm, Indigo Farms. I was so excited to try the AJ that I just had to share it with everyone.
