so the other night after the gym, i stopped off at the store. i perused the seafood section cause i had seen something in the circular about Scottish salmon. i saw the salmon, but they were selling big giant fillets and i didn’t want to buy that much at once. however, before i walked off i saw they had a single fillet of Amberjack wrapped up. intrigued, i picked up the fillet and thought. i had never grilled Amberjack before and i’ve only really had it in restaurants. how would it come out? i’ve made different fish, but nothing really from scratch after an unfortunate incident with cayenne pepper. i didn’t want to make it like i make catfish, but i bought it anyway figuring i’d figure something out.

i googled for recipes but didn’t find anything that interesting. even Mario Batali’s recipe was just kind of “ehh”. i got home last night (Thursday) and tried to search one more time and came across a relatively simple recipe that involved olive oil and seasoning. yeah, okay, i’ll use a version of that. i had read about how soaking fish in milk takes away some of the ‘fishy’ taste, so i put the fillet in a bowl and poured milk over it, flipping it over every few minutes. then i took the fish out and rubbed some olive oil in, and seasoned it with salt and pepper and Zatarain’s. then i decided to get crazy and added some balsamic vinegar dressing. i made sure the fillet was covered and hoped the seasonings would take.

after a difficult time getting the grill lit, i went outside and put the amberjack on. i did about 7.5 minutes on each side. i pretty much hoped though, that the seasonings wouldn’t sink through or off as it grilled. did they have enough time to soak in before grilling? how would the texture be? all worries were set aside when i went out and tested it. flaky and not dry. the end result is shown below.

fish01

it tasted fantastic. not fishy, and enough of the seasoning to not over power anything. if i see another single fillet again i won’t be having to think about it, i’ve got a recipe to use.