BBQ Amberjack

Kodiak_Man · 07-04-2008, 11:48 PM

This morning I was out at Navarre Beach kayak fishing about 200 yards out from the end of the pier when my pastor and I came across a school of Amberjack. They were hitting live hard tail (FYI). Pastor Skipper caught one that must have been over 60 lbs. and after 21.5 minutes of fighting her, he got her close enough that I could grab er by the tail and yank her into my little kayak. It was quite the adventure, let me tell you! So another guy that was out fishing with us butchered her up and then I took my portions home and started soaking it in water and white vinegar. At about 6, started the charcoal grill. By 8 it was hot and ready to go. Here's what I did to spice the sucker up:

2 lbs of fresh Amberjack

1/4 bottle of Kraft Catalina (Fat Free) salad dressing

salt

black pepper

garlic salt

rosemary leaves

Lathered up the steaks in the solution, and let it marinade for a couple hours whilethe cole got nice and toasty. The reason for letting the grill burn for that long was that the Royal Oak brand charcoal has a really strong flavor and I like a more mild charcoal flavor. So while I'm working my magic on the grill, my wife made some hushpuppies (hit the spot!)

When the fish was done, (when it's crispy on the edges and flaky in the center), I made some tartar sauce and we served it up. Also a nice touch was ice cold Coors Light and some sweet pickles. Remember, when the mountains change from white to blue, it's as cold as the Rockies!

If you try it, let me know what you think!

:bowdown

07-04-2008, 11:48 PM	#1
Kodiak_Man Member Ruby Red Lip Join Date: Jun 2008 Posts: 47	BBQ Amberjack This morning I was out at Navarre Beach kayak fishing about 200 yards out from the end of the pier when my pastor and I came across a school of Amberjack. They were hitting live hard tail (FYI). Pastor Skipper caught one that must have been over 60 lbs. and after 21.5 minutes of fighting her, he got her close enough that I could grab er by the tail and yank her into my little kayak. It was quite the adventure, let me tell you! So another guy that was out fishing with us butchered her up and then I took my portions home and started soaking it in water and white vinegar. At about 6, started the charcoal grill. By 8 it was hot and ready to go. Here's what I did to spice the sucker up: 2 lbs of fresh Amberjack 1/4 bottle of Kraft Catalina (Fat Free) salad dressing salt black pepper garlic salt rosemary leaves Lathered up the steaks in the solution, and let it marinade for a couple hours whilethe cole got nice and toasty. The reason for letting the grill burn for that long was that the Royal Oak brand charcoal has a really strong flavor and I like a more mild charcoal flavor. So while I'm working my magic on the grill, my wife made some hushpuppies (hit the spot!) When the fish was done, (when it's crispy on the edges and flaky in the center), I made some tartar sauce and we served it up. Also a nice touch was ice cold Coors Light and some sweet pickles. Remember, when the mountains change from white to blue, it's as cold as the Rockies! If you try it, let me know what you think! :bowdown

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