Amberjack fish is perfect for grilling, it’s a firm, white meat fish with a clean, mild flavor and a meaty texture that’s almost steak-like. It’s low in fat, high in protein, and holds up perfectly on the grill without falling apart like more delicate fish.
I discovered amberjack at a local fish market a few years ago and was surprised by how well it grilled. The firm flesh develops beautiful grill marks while staying moist inside, and the mild flavor pairs wonderfully with bold marinades. This soy, dijon, and honey marinade version has become my go-to for entertaining guests or when I want to impress at weekend cookouts.
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This fresh seafood recipe showcases amberjack’s firm-fleshed nature, which is key to successfully grilling it. The savory-sweet marinade creates incredible caramelization while complementing the fish’s clean flavor, making it ideal for dinner parties or casual backyard grilling when you want something special but not complicated.
What You’ll Need to Cook
- Amberjack fillets should have bright, clear flesh that springs back when pressed. Look for uniform thickness (1-1.5 inches) to ensure even cooking.
- Soy sauce
- Honey
- Dijon mustard contributes tangy depth and helps emulsify the marinade. The grainy texture adds subtle complexity to each bite.
- Garlic powder
- Fresh lemon juice adds brightness and acidity to balance the sweet and savory elements. Always use fresh-squeezed for the best flavor.
- Olive oil
- Black pepper
- Red pepper flakes complete the marinade, adding warmth and subtle heat that complements the other flavors without overwhelming the fish.
Ingredient Substitutes
Amberjack can be substituted with mahi-mahi or halibut for a similar firm texture, though cooking times may vary slightly. Salmon works well but will have a richer, more pronounced flavor.
Soy sauce can be replaced with tamari for a gluten-free option or coconut aminos for lower sodium. Both will slightly alter the flavor profile but work well.
Honey substitutes include maple syrup or brown sugar (use 2 tbsp), though honey provides the best caramelization on the grill.
How to Grill Amberjack
Step 1: Prepare the Marinade
Whisk together soy sauce, honey, Dijon mustard, lemon juice, olive oil, garlic powder, black pepper, and red pepper flakes in a shallow dish until well combined.
The honey should dissolve completely into the mixture. This savory-sweet combination will create incredible flavor and gorgeous caramelization on the grill.
Step 2: Season and Marinate the Fish
Pat the amberjack fillets completely dry with paper towels and season both sides with salt and pepper. Place fish in the marinade, turning to coat both sides thoroughly.
Marinate for 20-30 minutes – the soy sauce and lemon juice will tenderize the fish while the honey begins to penetrate the flesh for maximum flavor.
Step 3: Preheat the Grill
Heat your grill to medium-high (400-450°F) and clean the grates thoroughly. Oil the grates well with a paper towel soaked in neutral oil to prevent sticking.
The honey in the marinade can cause sticking, so proper grate preparation is crucial for success.
Step 4: Grill
Remove fish from marinade, allowing excess to drip off but leaving some coating for caramelization. Place fillets on the grill and cook 5-6 minutes per side without moving them.
The honey will create beautiful golden-brown grill marks. Cook until internal temperature reaches 145°F and the fish flakes easily.
Step 5: Rest and Serve
Let the grilled amberjack rest for 2 minutes before serving to allow juices to redistribute. The honey glaze will set slightly during resting, creating a beautiful glossy finish that’s perfect for presentation at dinner parties.
How To Store Leftovers and Reheat
Allow grilled amberjack to cool completely before refrigerating in airtight containers. Properly stored, it will keep for up to 3 days in the refrigerator. The glazed fish can be frozen for up to 2 months, though the honey coating may darken slightly after thawing.
For best results, reheat gently in a 300°F oven for 8-10 minutes until warmed through. The honey glaze may caramelize further during reheating, which actually enhances the flavor. Avoid microwaving as it can make the fish rubbery and the glaze sticky.
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What to Serve with Grilled Amberjack 🐟🔥
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🥖 Grilled Garlic Bread
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🥦 Grilled Broccoli
Grilled Amberjack
Ingredients
- 4 amberjack fillets 6 oz each
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Soy Dijon Honey Marinade
- 1/4 cup soy sauce
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Whisk together all marinade ingredients in a shallow dish.
- Pat amberjack fillets dry and season with salt and pepper.
- Place fish in marinade, turning to coat. Marinate 20-30 minutes.
- Preheat grill to medium-high heat (400-450°F) and oil grates.
- Remove fish from marinade, allowing excess to drip off.
- Grill fish 5-6 minutes per side until internal temperature reaches 145°F.
- Let rest 2 minutes before serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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