Ingredients:

  • 4 Amberjack fillets (approx. 6 oz / 170g each), 1-inch thick
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely minced
  • 1 tsp fresh thyme leaves
  • 1 lemon, zested and halved
  • 1 clove garlic, microplaned

Instructions:

  1. Remove the amberjack fillets from the refrigerator 10 minutes before cooking. Pat the fillets completely dry with paper towels to ensure a proper sear. Coat both sides of the fish evenly with olive oil, sea salt, and cracked black pepper.
  2. Preheat your outdoor grill or cast-iron grill pan to medium-high heat (approximately 400°F / 200°C). Place the fillets on the grates. Close the lid and sear undisturbed for 4 minutes, or until the fish releases naturally from the grill.
  3. In a small bowl, whisk together the melted butter, minced parsley, thyme, lemon zest, and microplaned garlic. Flip the fillets and place the lemon halves cut-side down on the grill.
  4. Brush the herb-butter mixture generously over the seared side of the fish. Grill for an additional 3–4 minutes until the internal temperature reaches 135°F (57°C) for a succulent interior.
  5. Remove the fish and charred lemons from the heat. Let the amberjack rest for 2 minutes before serving with a squeeze of the grilled lemon juice.