109 GRILLED AMBERJACK | Hooks, Lies & Alibis with Chef John Folse | LPB
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Saturday, October 20, 2018
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109 GRILLED AMBERJACK

GRILLED AMBERJACK WITH LEMON-HERB VINAIGRETTE

Prep Time: 45 Minutes
Yields: 6 Servings

Comment:
After a successful night of tuna fishing aboard Eddie Rispone’s Phyl Lin Good, the boat stopped 70 miles from the Grand Isle shore. We hit amberjack country! The tuna had fought hard the night before, but the amberjack gave us a run for our money at daybreak. Amberjack is a magnificent fish for grilling, but it is great for roasting or stewing as well.

Ingredients:
6 (5-ounce) amberjack fillets
¾ cup Lemon-Herb Vinaigrette (see recipe)
olive oil for brushing
1 tbsp chopped tarragon
1 tbsp chopped lemon thyme
kosher salt and freshly ground black pepper to taste
granulated garlic to taste
2 tbsps red wine vinegar
½ cup olive oil
½ cup peeled and diced cucumber
¼ cup diced red bell pepper
¼ cup sliced green onions
2 tbsps chopped flat-leaf parsley

Method:
Prepare a medium fire in a charcoal grill or preheat gas grill to 350°F. Oil grill rack well then set aside. Brush fillets on each side with olive oil and season with tarragon, thyme, salt, pepper and granulated garlic to taste. Grill fish 10 minutes per inch of thickness or until almost cooked through, turning fish halfway through cooking process. In a mixing bowl, add vinegar then slowly whisk in ½ cup of olive oil. Add all vegetables and parsley and stir to mix well. Season to taste with salt, pepper and granulated garlic. Ladle 2 tablespoons of Lemon-Herb Vinaigrette onto each plate, place fish fillet on top and garnish with vegetable mixture.

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