Grilled Amberjack with Toasted Coconut, Pinenuts & Cilantro

One of the great things about a BBQ sauce that's made with ginger is its versatility. In an instant you can take your favorite fish filet and make it extraordinary with a few simple steps. Amberjack is a favorite white fish in our family, and Outta The Park Sauce can make it a spectacular dish to serve at your next dinner party. Here is our simple preparation for the grill, but please know you can also bake this fish and add sauce at the end for an equally delicious result!

Outta The Park Grilled Amberjack

- 2 lbs wild-caught Amberjack fillets
- Olive oil
- Salt and pepper
- Dry rub to taste - optional
- Three tablespoons Outta The Park BBQ Sauce
- Topping: Toasted Coconut, Pine Nuts (or Macadamias) and Cilantro

Pre-heat grill, turning all burners to high.
Coat both sides of fish with a thin layer of olive oil.
Sprinkle salt and pepper on both sides of fillet. Add dry rub if desired.
Place amberjack on grill. Sear for 3 minutes and turn fillet over and sear opposite side for 3 minutes.
Spread barbecue sauce evenly on both sides of fillet.
Turn off the Burner Directly under the fillet. Reduce other burners to medium heat.
Close lid and grill for another 3-5 minutes depending on thickness of fillet.

Total Approximate cook time is 9-11 minutes for fillets 1" thick or less. Thicker fillets may require 4 to 6 additional minutes of cooking time.

Remove fillet from grill with spatula. Use a sharp knife to cut portions to desired size. Drizzle with extra barbecue sauce, top with toasted coconut and pine nuts (or macadamia nut) mixture and fresh cilantro. Serve over rice pilaf with your favorite sides.

Optional Topping: Melt a tablespoon of butter and add coconut and pine nuts to it. Toss to coat and then spread evenly on baking sheet. Toast under low broiler for 1-2 minutes, and watch carefully so that the topping doesn't burn.