CURRENT WORLD RECORD SALTWATER CATCHES

BLACKFIN TUNA Key West, Florida on May 4th, 1996 by Angler, Sam J. Burnett 45lbs 8oz
AMBERJACK Challenger Bank, Bermuda, August 16th, 1992 by Angler, Larry Trott 155lbs 22oz
COBIA Shark Bay, W. Australia, July 9th, 1985 by Angler, Peter W. Goulding 135lbs 9oz
RED SNAPPER In the Gulf of Mexico, Louisiana, June 23rd, 1996 by Captain Doc Kennedy 50lbs 4oz
TARPON Sherbro lsland, Sierra Leone, April 16th, 1991 by Angler, Yvon Victor Sebag  283lbs 4oz
PERMIT Ft. Lauderdale, Florida, June 30th, 1997 byAngler, Thomas Sebestyen 56lbs 2oz
WAHOO At Loreto, Baja California, Mexico, June 10th, 1996 by Angler, Keith Winter 158lbs 8oz
BLACKTIP SHARK Kenya, 1995, by Angler, Unknown 270lbs 9oz
HAMMERHEAD SHARK Sarasota, Florida, May 30th, 1982 by Angler, Allen Ogle 991lbs 0oz
SNOOK Parismina Ranch, Costa Rica, 1978, Angler, Unknown 53lbs 10oz
SPOTTED SEATROUT Ft. Pierce, Florida,  May 11th, 1995 by Angler, Craig F. Carson 17lbs  7oz
BARRACUDA Christmas Island, Republic of Kiribati, April, 11th, 1992 by Angler, John W. Helfrich 85lbs
BONEFISH Zululand, South Africa, May 26th, 1962 by Angler, Brian W. Batchelor 19lbs
BONITO Malibu, California, July 30th, 1978 by Angler, Gino M. Picciolo  29lbs  3oz
JACK CREVALLE Barra do Kwanza, Angola, December 10th, 2000 by Angler, Nuno A.P. da Silva  58lbs  6oz
WARSAW GROUPER Gulf of Mexico, Destin, Florida, December 22nd, 1985 by Angler, Steve Haeusler  436lbs 12oz
KING MACKEREL San Juan, Puerto Rico, April 18th, 1999 by Angler, Steve Perez Graulau  93lbs
MAKO SHARK Chatham, Massechusets, July 21th, 2001 by Angler, Luke Sweeney  1221lbs
ROOSTER FISH La Paz, Baja Calififornia, Mexico, June 1st, 1960 by Angler, Abe Sackheim  114lbs
YELLOWFIN TUNA San Benedicto Island, Mexico, April 1st, 1977 by Anglers, Curt Wiesenhutter & Luke Sweeney  388lbs 12oz

CUBAN STYLE GRILLED AMBERJACK

Because citrus juice will "cook" fish (that is how ceviche is made), don't marinate for longer than 30 minutes or else the fish will dry out and toughen during grilling. Although I used lemon in my recipe, you could certainly substitute fresh lime instead. Finally, be sure to grill over indirect heat and remember to remove the fish from the grill a couple of minutes early while it's still not yet fully cooked--the residual heat will finish cooking the fish after you remove it from the grill. 

Ingredients

  • Two 1/2" to 3/4" thick fish fillets (approx. 6 oz each)

For the Marinade: 

  • 1/4 cup olive oil, preferably Spanish
  • 1/2 lemon (you'll use the juice AND the zest)
  • 1 Tbs finely chopped fresh parsley or 1 tsp dried parsley 
  • 1 tsp minced garlic (about 2 cloves)
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/4 tsp ground pepper

For the Garnish:

  • Zest of 1/2 lemon (or of a whole lemon if you prefer)
  • 1 Tbs small capers (drained if packed in liquid, or wiped of excess salt if packed in salt)
  • 1 Tbs finely diced sweet red pepper

Zest the lemon and set aside the zest, then squeeze the juice from half the lemon into a small bowl. Whisk in the remaining marinade ingredients. Place fish in a shallow lidded container or in a resealable plastic bag, pour in the marinade, cover/seal and gently shake to cover fish completely in marinade. Marinate in refrigerator for 15 to 30 minutes (max). While the fish marinates, combine the garnish ingredients in a small bowl. Make sure your grill grates are clean and well-oiled, then preheat grill to medium-hot. When ready to grill, remove fish from marinade and place fish on grill over indirect heat. Cover and cook for a few minutes, then carefully flip over and continue grilling until fish is *almost* done (the center doesn't yet flake). Remove from grill and let rest for a couple of minutes while the residual heat finishes cooking the fish. If it's still not done in the center, you can carefully place it back on the grill for another minute or so (or pop it in the microwave for 30 seconds), being careful not to overcook! To serve, place fish on plate and spoon some of the garnish on top.

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