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Home > Recipes > Amber Jack Recipes > Don Rolader’s delicious Amberjack recipe

I took the loin & cut it into 4 equal 3/4” cutlets, rubbed it in olive oil & applied a bbq rub. Susan made a salsa with fresh Jaemor Farms peaches, our patio tomatoes, Vidalia onions, Cilantro, lime juice & Kosher salt. We topped the salsa with Tabasco green pepper sauce. The fish was cooked over real hardwood chunk charcoal for about 4 minutes per side. Cook it just done & serve hot.

Recipe courtesy of Don Rolader