How to Grill Amberjack Fish

by Louise Lawson

The smoky, enticing flavor of grilled amberjack is a treat for the taste buds. The name "amberjack" actually refers not to a singular species of fish, but rather three separate ones: the lesser amberjack, greater amberjack and banded rudderfish. All three varieties boast a light, clean flavor and dense flesh that absorbs marinades and spices, making them a perfect choice for the grill.

Trim the bloodline from your amberjack before grilling. The bloodline is a dark red line that runs through the flesh, and has a strong flavor that may be unpleasant. Rinse each filet thoroughly under cool water and pat dry.

Drizzle a little canola oil in a zip-top plastic bag. Sprinkle in a few assorted spices, such as garlic and onion powder, lemon pepper or seafood seasoning. Amberjack takes on seasoning well, so use a light dusting to prevent overwhelming the natural flavor of the fish.

Place the fish in the bag, and squeeze the bag gently to remove excess air before sealing. Turn the bag over a few times to coat both sides of the fish, and marinate in the refrigerator for 30 minutes.

Heat your grill to approximately 325 to 350 degrees Fahrenheit. Scrub the grill with a brush as it heats up, and wipe with a paper towel dipped in oil to keep the fish from sticking.

Remove the fish from the bag, and place on the hot grill. Leave the fish undisturbed for 5 minutes, or until it develops a slight crust and lifts easily from the grates. Turn the fish over and cook for an additional 5 minutes on the other side.

Test the fish for doneness before serving. The fish should be flaky and opaque in color, and will register 145 F in the center when tested with a meat thermometer.


  • If your amberjack filets are frozen, allow them to defrost in the refrigerator for even cooking.

Photo Credits

  • Pamela Follett/Demand Media

About the Author

Louise Lawson has been a published author and editor for more than 10 years. Lawson specializes in pet and food-related articles, utilizing her 15 years as a sous chef and as a dog breeder, handler and trainer to produce pieces for online and print publications.