Amberjack is delicious when freshly smoked and makes a great choice for cookouts, weeknight dinners, or informal dinner parties when you want to serve something impressive but approachable.
It’s similar to mahi-mahi, snapper, grouper, or redfish in taste and texture. This fish can be easily over-smoked though, so I’ve put together some simple steps to make sure your amberjack turns out perfectly every time with tender, flaky results.
Table of contents
Easy Smoked Amberjack
I’ve found that amberjack responds well to smoking when you don’t overdo it. The key is keeping an eye on the temperature and timing – this fish has a meaty texture that takes on smoke beautifully, but it can go from perfect to overdone quickly.
Follow these steps and you’ll get tender, flaky fish with just the right amount of smoky flavor that even non-fish lovers will enjoy.
What You Need for Our Smoked Amberjack Recipe
- Amberjack Fillet
- Olive Oil
- Soy Sauce
- Lemon Juice
- Mustard
- Honey
- Garlic Powder
- Ground Black Pepper
- Sea Salt
- Rice
- Avocado
- Cucumber
- Lemon
How To Smoked Amberjack
Step 1: Make the Marinade
Prepare the marinade by whisking together the olive oil, soy sauce, lemon juice, mustard, honey, garlic powder, black pepper, and sea salt in a small bowl.
Step 2: Marinate the Fish
Rinse the fish fillet under cold water and pat dry with paper towels. Place the fillet in a shallow dish, large bowl, or Ziploc bag.
Pour the marinade over the fish, making sure its evenly coated. Seal the bag and refrigerate for 20-30 minutes. Don’t marinate for longer than 30 minutes as the marinade contains lemon juice, which will start cooking the fish.
Step 3: Preheat Your Smoker
While the fish is marinating, preheat your pellet grill to 225 degrees F, and make sure to add or top up the hopper with wood pellets.
Step 4: Smoke the Amberjack
Once the grill is hot, place the fillet on the grill grates. Use a meat thermometer to check the thickest part of the fillet. Close the lid and let the fish cook for about 30 minutes without disturbing it. Flip the fish carefully and check the internal temperature.
The USDA recommends an internal temperature of 140-145 degrees F, but if you prefer it medium-rare, aim for 125-130 degrees F. Check the chart in the notes for your desired level of doneness. Keep cooking until it reaches your preferred temperature, which may take anywhere from 30 to 60 minutes, depending on factors like fish thickness and grill heat.
Once it’s done, remove it from the grill and let it rest for a few minutes to allow the juices to distribute evenly. The exact cooking time can vary based on your specific circumstances, so monitor it closely.
How to Source the Amberjack Fish Fillets
Ideally, you should source your Amberjack from a fishmonger or supermarket. You can ask them to debone the fillets and cut them into similar sizes.
What Temperature to Smoke the Amberjack Fish
You need to cook the fish at 225°F on low and indirect heat for roughly 2 hours.
How to Accurately Monitor the Internal Temp
Use a calibrated digital probe meat thermometer to monitor the internal temp. The safe-to-consume internal temperature for Amberjack is 145°F. However, if you prefer your fish medium-rare, you will want an internal temperature of 125-130 degrees F.
How to Store Leftovers
Store the leftovers in an airtight container or wrapped in plastic wrap. This will be okay for 3 to 5 days before it starts deteriorating. Do not freeze as there is lots of natural moisture in the dish. This will crystallize and lose flavor when defrosting.
My Favorite Wood for Smoking Amberjack
Pecan is a mild wood with a sweet flavor and a perfect accompaniment to fish. Oak works if you prefer a little extra smoke while cherry wood is best if you like it mild!
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What To Serve With Amberjack
- Brussel Sprouts
- White Rice, Cucumber, and Avocado
- Garlic Bread
Looking for More Seafood Recipes?
Smoked Amberjack
Equipment
- 1 Pellet smoker
Ingredients
- 4 fillets Amberjack fillet
- 1 tablespoons olive oil
- 1 tablespoons soy sauce
- 1 tablespoons lemon juice
- 1 teaspoons mustard
- 1 teaspoons honey
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
Instructions
- Prepare the marinade by whisking together the olive oil, soy sauce, lemon juice, mustard, honey, garlic powder, black pepper, and sea salt in a small bowl.
- Rinse the fish fillet under cold water and pat dry with paper towels. Place the fillet in a shallow dish, large bowl, or Ziploc bag.
- Pour the marinade over the fish, making sure its evenly coated.
- Seal the bag and refrigerate for 20-30 minutes. Don’t marinate for longer than 30 minutes as the marinade contains lemon juice, which will start cooking the fish.
- While the fish is marinating, preheat your pellet grill to 225 degrees F, and make sure to add or top up the hopper with wood pellets.
- Once the grill is preheated, place fillet directly on the grill grates.
- Insert a meat thermometer into the thickest part of your fillet.
- Close the lid and let the fish cook undisturbed for about 30 minutes. Carefully flip the fish over, and check the internal temperature.
- *The USDA recommends a final internal temperature of 140-145 degrees F. However, if you prefer your fish medium-rare, you will want an internal temperature of 125-130 degrees F.
- Please see the chart in the notes below for the desired level of doneness.
- Continue to cook the fish until it reaches the desired internal temperature. Remove from the grill. Let it rest for a few minutes to allow the juices to redistribute.
- The smoking time will depend on the thickness of your fish, how hot your grill cooks, and other factors like outside temperature, etc.
- The fish will take anywhere from 30 to 60 minutes to cook, depending on how you like it done.
- Serve the smoked fish with your favorite side dishes.
- Enjoy!