Grilled Amberjagk Au Poivre
|Amberjack steaks||24 Ounce|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Minced thyme||1 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Cracked pepper||3 Tablespoon|
Place amberjack in a shallow dish.
Combine lemon juice and next 5 ingredients in a small bowl; stir well.
Pour over fish, turning to coat.
Cover and marinate in refrigerator 30 minutes, turning occasionally.
Remove fish from marinade, discarding marinade.
Sprinkle pepper evenly over both sides of fish, pressing pepper into fish.
Coat grill rack with cooking spray.
Place on grill over medium coals (300° to 350°).
Place fish on rack; grill, covered, 4 to 6 minutes on each side or until fish flakes easily when tested with a fork. (Do not overcook or the fish will be dry.)
Garnish with thyme sprigs, if desired.