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catch.and.fillet
08-20-2011, 05:56 PM
Caught yesterday and on the grill today.

Amberjack fillets - olive oil rubbed with lemon pepper seasoning. 2 1/2 minutes over hot fire each side then 8 minutes indirect heat.

Mahi mahi on the half shell - seasoned butter with lime juice skin down on foil on high heat. 15 minutes then separate with spatula.

Bout to serve with some seasoned rice and a glass of white wine.

Happy Saturday to all.

meaux fishing
08-20-2011, 06:00 PM
I love some AJ. Does the small dolphin taste better than the bigger ones or is it the same?

Montauk17
08-20-2011, 06:15 PM
Mmmm looks tasty....made me go pull out a bag of amberjack out the freezer!

catch.and.fillet
08-20-2011, 06:16 PM
Taste the same to me.

Here's what I'm digging into as I write this....

bjhooper82
08-20-2011, 11:22 PM
NICE!!!!!

calcutta37
08-21-2011, 09:54 AM
I hate AJ but love me some mahi.

yak'em-n-stack'em
08-21-2011, 01:16 PM
Cooked right Aj is one of my favorite fish.

eman
08-21-2011, 08:53 PM
Smoke dat!

Garfish
08-22-2011, 02:44 PM
Dat AJ on the grill is mighty tasty. Gotta keep it basted in garlic/lemon butter so it isn't dry.

Total Dominationilization
08-22-2011, 04:41 PM
How did the Mahi come out? I tried baking some small fillets recently, and I must have overcooked them. 400 degrees for about 15 minutes, (they were much thinner than yours though).

booyagasha
08-22-2011, 05:02 PM
i like my amberjacks raw...sashimi style!!

RigRatNoMeaux
08-22-2011, 05:36 PM
i used to fry up aj all the time!! i like it!

Blue Wave 2400
02-25-2012, 07:57 PM
Amberjack is great fried, grilled or blackened in a cast iron skillet.

shellman
02-25-2012, 09:37 PM
Looks like some good eats.....

bluewing
02-29-2012, 08:49 PM
need to fry AJ'S dry (no batter). comes out great

Dink
02-29-2012, 09:45 PM
Black iron skillet fried AJ in olive oil, crushed peppercorn and a little Tony's. Cook down some veggies and it's on!!

calcutta37
02-29-2012, 09:49 PM
Mahi Mahi tacos is the bomb!!

SaltyShaw
03-01-2012, 01:16 AM
Dragon Mahi Taco's . . . . . . . MMMMMMMMMMM