- 2 amberjack steaks (they are big) or 4 boneless fillets
- 1/4 cup olive oil
- 1 clove garlic, minced
- Zest of 1 lemon
- Sea salt and fresh ground pepper
- 1 Latholemono (lemon and oil sauce) *
- Lemon wedges for garnish
- Rinse and pat-dry your fish and set aside. Place the olive oil, minced garlic, lemon zest in a glass dish and mix well. Now add the fish and ensure it’s thoroughly coated with the marinade. Place in the fridge for an hour. Remove from the fridge about 1/2 hour before grilling (or until it returns to room temperature).
- Pre-heat your gas or charcoal grill with the aim of attaining a medium-high heat. Thoroughly brush the grill surface, with the aim of having a clean grill surface/reducing the chance of fish sticking. When your grill is hot, dab some paper towel in some vegetable oil and wipe/lubricate your grill surface.
- Season both sides of your fish with sea salt and fresh ground pepper and place on the hot grill. Grill for 7 minutes without touching then flip and grill for another 3 minutes (your fish shouldn’t stick to the grill). In the meantime, whip up a batch of latholemono in a bowl and set aside.
- Remove your fish and place on a platter with wedges of lemon and spoon over the Latholemono sauce on the fish.
Latholemono sauce recipe
- Juice of 1/2 lemon
- 1/4 cup extra-virgin olive oil
- 1 tsp. sea salt
- 1 tsp. garlic powder
- 1 heaping tsp. of dry oregano
Add all the above ingredients into a jar. Close the lid tight and shake to emulsify. Adjust for seasoning. After grilling your fish, pour your Latholemono over your fish and enjoy!