I’ve recently been catching a few amberjack on the inshore reefs and cooked some up the other day with my favourite BBQ fish recipe – it was delicious! So here is the recipe which is dead simple, works really well for kingfish and any other firm, white fleshed gamefish (e.g. amberjack, samson fish, dolphinfish), and allows you to keep the cooking smells out of the kitchen as it’s best done on an outdoor BBQ (I use my portable gas-fired Weber Q).
- About 1kg of fillets, skinned and cut into diagonal pieces
- 2 tablespoons olive oil
- salt and pepper
- steamed bok choy or brocolli
- 4 tablespoons of teriyaki sauce
- 2 teaspoons of white sugar
- 2 teaspoons of sesame oil
- 3 tablespoons of sweet sherry
In preparing the fish, I fillet them, skin them and remove any pin bones down the centre of the fillet. I then cut the fillets diagonally into pieces around 6 inches long by about 1.5 inches in width. I place these pieces in a glass bowl, throw several tablespoons of olive oil on them and plenty of salt and pepper and then pop the bowl in the fridge while I prepare the sauce.
For the sauce you simply combine the teriyaki sauce, sugar, sesame seed oil and sweet sherry in a small saucpan on the stove and and heat till boiling, then drop the heat back and let it simmer till it has reduced and thickened a bit.
I then BBQ the fish on the Weber – the fish pieces only need around 2 minutes each side on a hot BBQ, then serve the fish withe rice, steamed bok choy or brocolli and pour the teriyaki sauce over the fish. Easy, mess free and tastes great.