Grilled amberjack steaks

Ingredients

• 4 steaks, about 250 g eachamberjack
• 1 clovegarlic
• 1 sprigparsley
• 2 teaspoonsdried oregano
• 1 teaspoonthyme
• juice of 1lemon
• 1/2 glass (about 100 ml)extra-virgin olive oil
• as neededwater
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Make the dressing

   In a bowl, whisk the olive oil with the oregano, thyme, and finely chopped garlic and parsley.

2. 2

   Add warm water

   Keep whisking and gradually add a few tablespoons of warm water.

3. 3

   Whisk in lemon

   Add the lemon juice a little at a time, whisking until the dressing forms an even emulsion.

4. 4

   Dry the fish

   Rinse the amberjack steaks carefully and pat them dry with kitchen paper.

5. 5

   Heat the griddle

   Oil a cast-iron griddle and heat it over a high flame. Once it is thoroughly hot, lay the steaks on it.

6. 6

   Grill the steaks

   Cook for a few minutes, brushing the fish with a sprig of oregano dipped in the salmoriglio.

7. 7

   Turn the fish

   Use a spatula to turn each steak only when it releases easily from the griddle. Cook the other side.

8. 8

   Check the texture

   Once cooked, the grilled amberjack should still be soft in the middle.

9. 9

   Dress the steaks

   When the steaks are cooked, carefully lift them off the griddle with a spatula, transfer them to a serving plate and spoon over the salmoriglio.

10. 10

    Serve with lemon

    Bring the grilled amberjack to the table, garnished with lemon slices.

What is grilled amberjack?

Amberjack is a firm, meaty fish that holds together well on a hot grill. This Italian-style preparation pairs it with salmoriglio, a southern Italian dressing made with olive oil, lemon, herbs and garlic.

The recipe works because the fish is cooked simply and dressed just before serving, so its tender texture is complemented rather than overwhelmed.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 50g protein, 2g carbs, 42g fat.

The amberjack supplies most of the protein, while the olive oil contributes most of the fat and calories. The small amount of carbohydrate comes mainly from the herbs, garlic and lemon; serve with vegetables and a modest portion of potatoes or bread to round out the plate.

The salmoriglio dressing

Oil and herbs: whisk the oil with oregano, thyme, garlic and parsley before adding the liquids. This spreads the aromatics through the dressing.

Water and lemon: add the warm water and lemon juice gradually while whisking. The result should look evenly blended; give it another quick whisk if it separates while you grill.

Getting the griddle ready

Hot surface: heat the oiled cast-iron griddle thoroughly before adding the fish. A properly hot surface helps the steaks sear rather than stew.

Dry fish: pat the steaks dry after rinsing. Excess moisture can slow browning and make the fish more likely to stick.

When to turn the steaks

Let the fish release: leave each steak in place until it lifts away easily with a spatula. Forcing it too early can tear the surface.

Gentle handling: turn the steaks one at a time and cook the other side. The method gives no exact cooking time, so use the stated cue: cooked through but still soft inside.

Brushing as it grills

Herb brush: dip the oregano sprig in the salmoriglio and use it to brush the steaks as they cook. This adds a little of the dressing's flavour during grilling.

Finish after cooking: transfer the steaks carefully and spoon over more salmoriglio. Keep some dressing for the plate so each serving can be coated to taste.

What to serve alongside

A crisp salad or simply cooked green vegetables make a fresh accompaniment to the rich, oily dressing. Potatoes or bread can make the meal more substantial.

Serve promptly, while the fish is still warm and tender, with lemon slices as directed.

Recipe notes & tips

• Whisk the dressing again just before serving if the oil and lemon begin to separate.
• Have the salmoriglio ready before heating the griddle so you can focus on the fish.
• Pat the steaks dry thoroughly to help them make good contact with the hot surface.
• Wait for a steak to release easily before turning it rather than scraping it loose.
• Keep the fish tender by avoiding a longer cook than needed to reach the recipe's soft-centred texture.

Variations

• Add chilli: whisk a little finely chopped chilli into the salmoriglio.
• Use another herb: replace the thyme with a similar amount of finely chopped rosemary.
• Boost the citrus: add finely grated lemon zest to the dressing.
• Serve with capers: scatter a few rinsed capers over the plated steaks.
• Make it milder: reduce the garlic and let the lemon and herbs lead.

Common mistakes to avoid

• Turning too soon: the fish may stick and break; wait until it releases easily.
• Starting with a cool griddle: the steaks can cook unevenly; let the surface heat thoroughly first.
• Leaving the fish wet: moisture interferes with searing; pat each steak dry.
• Overcooking: amberjack can lose its soft texture; check it as it cooks and take it off when tender.
• Adding all the lemon at once: the dressing may not blend evenly; whisk it in gradually.

How to store

Refrigerate leftover amberjack in a covered container and use within 1–2 days. Reheat gently until warmed through, or serve it cold; avoid prolonged reheating, which can dry out the fish.

Frequently asked questions