Smoked Amberjack Salad

We recently took a trip to La Paz (which is my new favorite place in Mexico) and came home with a TON of Amberjack.  The guys Clay went spearfishing with told us how much they like to smoke the Amberjack, so we gave it a try and it is DELICIOUS.  I made this “tuna” salad and a fish dip with the smoked fish so far – I will share the smoked fish dip recipe in a separate blog post.

This was our first time in La Paz and I absolutely LOVED it – I’m actually a little hesitant to share too much about this place because I feel like it is kind of a hidden gem right now.  It is definitely NOT touristy, which was what I loved most about it.  I only encountered a handful of Americans within the gates of Costa Baja (where we rented a villa), most of the guests were from Mexico City, Monterrey and other cities in Mexico – so it is not at all “Anericanized”. 

Clay went spearfishing with Patrick of BACo and had an epic time.  Here is a picture of some of the Amberjacks they got.

The BACo guys have an awesome video about how to smoke Amberjack – linked here.  We pretty much followed their method.  I will include step by step directions in the recipe below.

At our villa in Costa Baja

The marina at Costa Baja

The beach club at Costa Baja

The smoked fish

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Smoked Amberjack Salad

  • Author: ThePetitePiglet

Ingredients

For the brine

We used this to brine about 4 pounds of fish

  • 1 gallon water
  • 10 ounces kosher salt
  • 1 cup brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper

For the smoking spritz

  • 1 cup apple juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce

For the Amberjack Salad

  • 12 ounces Amberjack
  • ½ cup celery, small dice
  • 2 – 3 tablespoons of mayonnaise, you can adjust this based on desired level of moisture
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • 1 tablespoon parsley, chopped
  • Salt + pepper to taste

Instructions

For the brine

  • Combine all ingredients in a stockpot and bring to a boil
  • Remove from heat and let cool

For the spritz

  • Mix all ingredients together in a spray bottle

 To smoke the Amberjack

  • Once brine has cooled, place the fish in the brine and let sit in refrigerator for about 3 hours
  • Smoke at 250 – 275 degrees until internal temp of fish is 165 degrees, about 2 hours
  • Spray fish with the spritz mixture about every 30 minutes while smoking

For the Amberjack salad

  • Whisk together the mayonnaise, Dijon mustard, lemon juice and parsley
  • Place chunks of the smoked Amberjack in a food processor and pulse about 5 times until it is in small pieces
  • Add Amberjack and diced celery to mayonnaise mixture. Add more mayonnaise or lemon juice if salad seems too dry
  • Season with salt + pepper to taste

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