Note: Can also be done in the oven.
Bake at 325 degrees for 30-40 minutes.
2 One-Pound portions of fresh Amberjack, boneless and skinless (purchase for overnight shipping here)
2 tbsp of Garlic,
Minced Kosher Salt and Cracked Black Pepper to Taste
1 tsp of Paprika
4 tbsp of Unsalted Butter
Juice from two Large Lemons, Freshly Squeezed
1 red bell pepper
1 Green bell pepper
1 white onion
1. Optional: If you really like a smoky grilled flavor on your fillets, you can brush them with olive oil and place them on the grill until grate marks begin to appear on each side or about 1 ½ minutes per side. Then continue with the rest of this recipe.
2. Preheat Grill to Medium-High Heat. Cut two 10x10 inch pieces of aluminum foil and lay them out on a flat surface. Place each piece of fish in the center and slightly angle all edges up so no liquid will escape while preparing recipe.
3. Add bell peppers, onion, and garlic in even amounts over fish. Also top with lemon juice, salt, pepper, and paprika. Put butter in right before closing up aluminum foil.
4. Bring foil up over each piece and close all edges with tight folds. Leave a small pocket above fish to all for adequate steaming. Place in grill with lid closed, off of direct heat. Cook for about 25-30 minutes. When done be careful opening aluminum as steam will escape and be extremely hot. Serve with your favorite grilled summer vegetables such as squash, zucchini, or asparagus tips. Enjoy!!