Amberjack and Shrimpies....

DrZaius

Coming home from a lunch with Fidel and Crimsongator I stopped at Whole Foods to do some shopping. I picked up some great looking Amberjack fillets some jumbo shrimp and fresh corn to cook for tonight's dinner. Here we go!

Here are some of the thingies I put the dinner together with...


So for the Shrimp I used Szeged steak seasoning, Garlic, Creole, Salt and Pepper...




The Amberjack was given the business with Tequila Lime Rub, Salt, Pepper, and Cayenne...




While I was there I noticed that Whole Foods no longer carries their brand of lump. They have started carrying Gourmet Lump Charcoal (USA). I used it tonight and was very pleased. Low ash and very hot. Medium to small pieces which is good for everyday grilling but I am not sure how it would do LOW n' SLO. 10lb bag was $5.99 which is in my wheel house of everyday value. I give it 2 thumbs up.



Another item I picked up today was Dragon Rub. An Asian styled meat rub. It has a very strong Clove and Anise smell which should turn out very interesting. I did not use it tonight but I will use it soon.


Onward to the eggin part...
I plakned the Amberjack for the first 10 minutes or so. Then I removed the planks and finished with a sear. It turned out fantastic.




I cooked the shrimp inside on the stove :( but it still turned out really good...


and I'm done...




Thanks for hangin around!

vidalia1

Looks like a great meal Doug...I prefer catching Amberjack but that looks like great steaks....

danny285

What is amber jack, i guess it is some kind of fish.
thanks

Richard Fl

Great looking meal. You might want to try the dragon rub on ribs and use a Korean Apple Pear BBQ sauce.

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x48351

vidalia1

Here you go Danny

Amberjack is the name of 3 species of Atlantic fish of the Carangidae family, which includes the jacks and the pompanos.

Greater amberjacks, Seriola dumerili, are the largest of the jacks. They usually have dark stripes extending from nose to in front of their dorsal fins. They have no scutes and soft dorsal bases less than twice the length of the anal fin bases. They are usually 18 kg (40 pounds) or less, and are found associated with rocky reefs, debris, and wrecks, typically in 20 to 75 m (10 to 40 fathoms).

Lesser amberjacks, Seriola fasciata, have a proportionately larger eye and deeper body than the greater amberjack. They are olive green or brownish-black with silver sides and usually have a dark band extending upward from their eyes. Juveniles have split or wavy bars on their sides. The adults are usually under 5 kg (10 lbs). They are found deeper than other jacks, commonly 50 to 130 m (30 to 70 fathoms).

Amberjacks are voracious predators, which feed on squid, fish, and crustaceans, and are thought to spawn offshore throughout most of the year.

Juveniles can be caught in about 25 feet (7.6 m) of water, near floating objects.

cookn biker

Great pictorial!! All looks great.

DrZaius

Richard Fl wrote:

Great looking meal. You might want to try the dragon rub on ribs and use a Korean Apple Pear BBQ sauce.

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x48351

Thanks for the tip Richard.

DrZaius

That was really more than I wanted to know about Amberjack :blink: . Thanks Kim :P

rsmdale

That is a fine looking meal,I did catch 1 amberjack on last years trip but it never looked that tasty.

GOOD EATS AND GOOD FRIENDS

DALE

CPB

Great pics, that is how to do it!

NoVA Bill

Z....

What effect did the cedar planking have on the fish which btw look very good. Nice cook!

DrZaius

NoVA Bill wrote:

Z....

What effect did the cedar planking have on the fish which btw look very good. Nice cook!

It imparts a great cedar flavor to the fish which has always been a favorite of ours.

Midnight Smoker

vidalia1 wrote:

Looks like a great meal Doug...I prefer catching Amberjack but that looks like great steaks....

Amberjack are a blast to fish for........I have a freezer full and eat it at least once a week....along with 100 lbs of Mahi in there as well! We slayed mahi this spring off of Charleston! We caught 20 that were over 50lbs between 5 of us and around 15 that were 35-45 lbs........

Mahi is so great because it reproduces quickly and matures swiftly!

Mahi on the EGG is awesome........it stays sooo moist and seems like you can not overcook it!

DrZaius

Midnight Smoker wrote:

vidalia1 wrote:

Looks like a great meal Doug...I prefer catching Amberjack but that looks like great steaks....

Amberjack are a blast to fish for........I have a freezer full and eat it at least once a week....along with 100 lbs of Mahi in there as well! We slayed mahi this spring off of Charleston! We caught 20 that were over 50lbs between 5 of us and around 15 that were 35-45 lbs........

Mahi is so great because it reproduces quickly and matures swiftly!

Mahi on the EGG is awesome........it stays sooo moist and seems like you can not overcook it!

Yes cooking fish on the egg is wonderful. I have done Mahi and Amerjack both are families favorite.