It is really nice when you catch a fish big enough that parts of it have to be roasted.  I could have butterflied it for a different prep but this way is really good and you don’t get to do it too often.  I used the upper collar section of the amberjack, that’s right behind the gills up to the top of its back, trimmed and de-boned.   Amberjack is a full flavored fish that some describe as oily.  It does have a high oil content but it’s all the good stuff people pay ridiculous prices for in supplements, and it tastes really good.  This also allows you to cook it under fairly high dry heat without turning it into fish jerky and that makes it a perfect candidate for roasting.  It also lets you play with seasonings since it won’t disappear if you hit it with some strong flavors.  This time I was in a hurry so I didn’t make up a seasoning mix from scratch, instead I used Montreal Steak.  You know that has some fire in it but nothing that the amberjack couldn’t handle.  Some cooling off is nice though and I originally thought of using tzatziki but then Kathy requested avocado cream and it matched the spicy amberjack perfectly.  The name of the sauce is a bit misleading since there is absolutely no cream in it.  In fact it is actually a healthy sauce if there can be such a thing and its texture is decadently creamy.

Grill Roasted Amberjack

Any cut of amberjack 3 to 4 inches thick Seasoning mix, I used Montreal Steak Spray the fish lightly with olive oil Heat your grill (the oven will work) to 400 with your fire set off to one side of the grill and oil the grate.  Sear the fish over the fire for 2 minutes per side and move to the side of the grill off the fire.  Cover the grill and cook for 10  minutes.  Check the fish for doneness by inserting a thin bladed knife to it’s center.  When the fish is done the knife will penetrate easily with no change in resistance.  I split the roast in half for the serving in the photo.  If you’re weathered in and can’t do it on the grill (It’s pouring here right now!) start it in an oven proof saute pan and finish it the oven; it will still be excellent.

Avocado Cream

1/2 cup chopped avocado 1/2 cup non fat plain yogurt 2 Tbs chopped cilantro 2 Tbs lemon juice Sea salt to taste Fresh ground pepper to taste Place all ingredients in a food processor and pulse until smooth with no large cilantro pieces.  Refrigerate.  One of the great parts about this sauce besides how good it tastes is that the chemistry of the yogurt and lemon juice keeps the avocado from turning brown.  The sauce will be brilliant green and delicious 3 days later.