Amberjack

I might go with a blackening spice. Smoke, then a little cream cheese, mayo, celery and some diced peppers, run around in the food processor for a few seconds.

Here's a recipe out of CS Still Smokin' book. Makes a really good smoked salmon and then you can make a spread out of it.

T-Ray's Smoked Salmon

1/2 gallon water
1 C brown sugar
1/2 C kosher salt
1/2 C soy sauce
2 lbs boneless skinless salmon

Combine all ingredients in a glass or stainless container. Add salmon and refrigerate for at least 8 hours. Remove from brine and dry with paper towels. Refrigerate uncovered for 2 to 3 hrs.

Preheat smoker to 175 or 200 with hickory. Add salmon and smoke-cook 3 to 4 hrs. Serve at room temperature.

Thanks for the suggestions. I did not have time to brine so I went with a dry rub. Salt, complete seasoing, blackening mix and garlic powder, all to taste. 1 1/2 hours in the stick smoker with oak (some green for extra smoke). The fish came out great and most of it was used in a fish dip with 1 and 1/2 stick cream cheese, finely diced onion, scalion and red pepper(about a 1/4 cup total,to 3/4 lb. of smoked fish), a teaspoon of crushed garlick and teaspoon of salt and tbsp of lemon juice. Side of Louisiana hot sauce for those of us who like an extra kick. The dip was a huge success.
I'll never throw back a legal amberjack again.

quote:

I'll never throw back a legal amberjack again.

You must be from Florida. The only people I've ever heard talk about throwing amberjack back were Florida fishermen that didn't like how wormy the bigger one's were.

I cooked about a million pounds of amberjack in Atlanta, NY, NOLA, and LA before I heard this, and I had seen more than a few worms in the 20+ lb'ers that I had cleaned. Still, good fish if small enough and cleaned properly.

Worms really don't bother me. I get them in the seatrout all the time. For that matter I've seen them in grouper and other reef fish as well. (I don't tell the wife about them tho.)
Yes, I'm in Miami but do mostly flats fishing. I go out to the deep on occsion.