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Grilled amberjack is a firm white fish recipe marinated in pineapple-orange juice with Creole seasonings and topped with fresh tropical pineapple-mango-banana salsa. The citrus marinade tenderizes the fish while the grilled pineapple slices add caramelized sweetness that complements the bright salsa.
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Prepare the mango salsa: Gently fold together mango, pineapple, banana, red onion, cilantro or parsley, fresh pepper, Creole salt, onion powder, and minced dried onion. Add a squeeze of lemon or lime juice to keep the banana from browning. Set aside for at least 30 minutes before serving to allow flavors to blend.
Mix together all marinade ingredients: pineapple-orange juice, sugar, lime juice, and crushed red pepper flakes (do not include sliced pineapple, salt, or granulated seasonings in marinade).
Marinate the amberjack fillets in half of the juice mixture for about two hours, turning at least once. Reserve the other half of the marinade.
Remove fish from marinade and discard the used marinade.
Dust the fish with granulated garlic, onion powder, Cajun seasonings, and Creole or Kosher salt to taste.
Lightly oil both sides of the fish and sliced pineapple.
Let the fish rest for about 15 minutes.
Preheat grill to medium heat.
Place sliced pineapple on the grill rack about five minutes before the fish.
Grill the amberjack approximately three minutes per side, until the fish flakes easily when tested with a fork. Do not overcook.
Remove fish from grill and tent with foil for five minutes.
Remove pineapple from grill when it has nice char marks.
Drizzle the reserved marinade over the fish and grilled pineapple.
Serve with fresh mango salsa and grilled pineapple. Recommended sides: white rice, Basmati rice, Wild Rice Pilaf, or Caribbean rice, plus a green vegetable such as steamed broccoli, salad, peas, or green beans.
Store leftover grilled amberjack in an airtight container in the refrigerator for up to 2 days; reheat gently in a 300°F oven for 5–7 minutes or serve cold with fresh salsa.
grill or grill pan · meat thermometer
Marinate the amberjack in the pineapple-orange juice mixture for 30 minutes to 2 hours. Avoid over-marinating beyond 2 hours as the citrus acid can begin to cook and break down the delicate fish flesh.
Grill amberjack until the internal temperature reaches 145°F (63°C) and the flesh is opaque and flakes easily with a fork, typically 4–5 minutes per side depending on thickness.
Yes. Mahi-mahi, yellowtail, halibut, or snapper work well as they have similarly firm flesh. Adjust cooking time slightly based on thickness.
Prepare the pineapple-mango-banana salsa up to 4 hours ahead; store in an airtight container in the refrigerator to keep it fresh and prevent the banana from browning.
Mix equal parts paprika, garlic powder, onion powder, dried oregano, cayenne, and salt for a homemade Creole blend, or use Cajun seasoning as listed in the recipe.
