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Crevalle Jacks

Blackened Jacks

Adapted from MyRecipes


1lb Amberjack fillet
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper
1/2 teaspoon ground red pepper
olive oil

Cut fillet into 4 equal pieces. Combine paprika and next 6 ingredients in a small bowl; stir well. Dredge fish in spice mixture; let stand 5 minutes.

Coat a large cast-iron skillet with olive oil; place over high heat until very hot. Add fish, and cook 3 minutes. Turn fish, and cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork. Fish should look charred.

Grilled Jacks

Adapted from Taste of Home


1/3 cup lemon juice
1/3 cup red wine vinegar
1 teaspoon fresh thyme
1/2 teaspoon salt
3 cloves garlic – pressed
Cracked pepper and sea salt to taste

In a shallow bowl or large resealable plastic bag, combine first five ingredients. Add fish to bag and allow to marinate for 30 minutes, turning occasionally. In the meantime, prepare grill for medium heat, approximately 300-350 degrees. Remove fish from bag and discard marinade. Sprinkle generously with salt and pepper. Place fish on grill rack and cook 6 minutes on each side or until fish flakes easily with a fork.

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