Grilled Amberjack | Thick-Cut Aegean-Style Fish

Rinse the fish slices in cold water and pat them thoroughly dry with paper towels. Keep them at least 3 cm thick; thinner slices can dry out inside before the outside browns on the grill. Make a 2 cm notch in one spot along the edge of the skin so it will not tighten and curl the slice as it cooks.

Mix the olive oil, lemon juice, black pepper, and thyme sprigs, crushing the thyme by hand. Brush both sides of the slices with the mixture. Do not add the salt yet; it can draw moisture from the fish while it marinates. Arrange the slices in a single layer in a dish and refrigerate.

Season the slices with salt, place them on the grate, and cook undisturbed for 7 minutes. They are ready to turn if a slice lifts easily from the grate with tongs; if it resists, wait 1 more minute.

Turn the slices in one motion and cook for 6 more minutes. The fish is done when the flesh separates from the central bone when touched with a knife tip and is completely opaque white. Remove it from the grill and let it rest for 3 minutes, then serve with arugula, red onion, and lemon.