For Grilled Amberjack with Lemon-Herb Butter

• 4 amberjack fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup unsalted butter, softened
• 2 tablespoons fresh herbs (parsley, dill, and chives work beautifully)
• 1 teaspoon Dijon mustard

For Blackened Amberjack

• 4 amberjack fillets (about 6 oz each)
• 3 tablespoons blackening seasoning
• 2 tablespoons butter
• 1 tablespoon olive oil
• Lemon wedges for serving

For Baked Amberjack with Mediterranean Flavors

• 4 amberjack fillets (about 6 oz each)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1 lemon, thinly sliced
• 2 tablespoons capers, drained
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

For Coconut-Crusted Amberjack

• 4 amberjack fillets (about 6 oz each)
• 1/2 cup all-purpose flour (or almond flour for a gluten-free option)
• 2 eggs, beaten
• 1 cup unsweetened coconut flakes
• 1/4 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 3 tablespoons coconut oil for frying

For Amberjack Ceviche

• 1 pound fresh amberjack, cut into 1/2-inch cubes
• 3/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/2 cup cucumber, diced
• 1 mango, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt to taste
• Tortilla chips for serving