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Grilled amberjack sandwiches feature seasoned fish fillets topped with a zesty spicy tartar sauce made from mayo, cilantro, dill pickle relish, and hot sauce. A restaurant-quality seafood sandwich that's ready in under 30 minutes.
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Heat a grill or grill pan to medium heat.
Brush the fillets with the olive oil and sprinkle on all sides with the fish rub. When the grill is hot, place the fillets evenly spaced on the grill. Cook until the fish is just cooked through, about 5 minutes per side. Flip only once if possible.
While the fish is cooking, combine the mayonnaise, cilantro, relish, garlic and a sprinkle of salt and pepper in a medium bowl. Start with a generous tablespoon of hot sauce, then stir and taste to assess the heat. If more is preferred, add up to 1 more tablespoon. Set aside.
Slice the buns and place face-down on the grill until toasted, or toast in the oven. Spread the desired amount of the tartar sauce, around 2 tablespoons, on the top half of each bun. Place the grilled fish on the bottom halves.
If desired, quickly grill the romaine leaves until some light charring occurs. Top each sandwich with 1 leaf and enjoy!
Store leftover spicy tartar sauce refrigerated in an airtight container for up to 3 days. Grilled amberjack is best eaten fresh but can be refrigerated and eaten cold the next day in a sandwich.
grill or grill pan · instant-read thermometer
Mahi-mahi is an excellent substitute with similar texture and mild flavor. Halibut, cod, or grouper also work well for grilled fish sandwiches.
Yes. Prepare the spicy tartar sauce up to 2 days in advance and refrigerate in an airtight container. Stir before serving.
The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). Avoid overcooking, which dries out the fillets.
Yes. Bake at 400°F (200°C) for 12–15 minutes until cooked through, though grilling adds desirable charring and smoky flavor.
Louisiana-style or Sriracha are recommended. Use 1 tablespoon for mild heat or up to 2 tablespoons for extra spice.
