Amberjack Mayo Recipes

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HOW TO COOK AMBERJACK



How to Cook Amberjack image

Tender, sweet amberjack fish filets make a delicious meal any day of the week. Whether you like your fish baked or grilled, amberjack is easy to prepare and cook. You can use a simple dry seasoning or a tasty marinade to infuse more...

Provided by wikiHow

Categories     general

Number Of Ingredients 6

6 amberjack filets
1½ tablespoon (21.3 g) of unsalted butter
1 lemon cut into 6 wedges
12 sprigs of thyme
Salt
Black pepper

Steps:

  • Season the filets with salt and pepper. If the filets are damp or wet, pat them dry with a paper towel. Sprinkle some salt and pepper on both sides of the filets so they're evenly coated. If you're using frozen amberjack, place the filets in a sealed plastic bag and place the bag in a pot of lukewarm water for about 20 minutes or until they're fully defrosted.
  • Melt the butter in a pan on medium-high heat. Place a large non-stick pan on your stovetop and set the heat to medium-high. Add 1½ tablespoons (21.3 g) of unsalted butter into the pan and let it melt so it coats the bottom. Move the butter around in the pan to help it coat the bottom evenly.
  • Add the filets into the pan. Pick up the filets and gently lay them in the buttered pan. If the filets have skin on them, place them skin-side down first so it gets nice and crispy.
  • Squeeze a lemon wedge over each filet and add 6 sprigs of thyme. Cut 1 whole lemon into 6 equal wedges and squeeze 1 wedge out over each of the filets so they're covered in the fresh lemon juice. Take half of your sprigs of thyme and add them to the pan so they mix in with the butter.
  • Cook the filets for 3-4 minutes on each side and remove them. Allow the filets to cook for 3-4 minutes, then use a spatula and flip them so the other side can cook for the same amount of time. When the filets are white and flaky, they're finished cooking. Transfer the cooked filets to a plate so you can garnish them.
  • Sprinkle some salt to taste and garnish the filets with the remaining thyme. Add a pinch of salt over each filet as a final seasoning garnish. Lay the remaining thyme over the filets so each one has a sprig. Then, serve them up while they're hot! Serve the buttery fish with a nice fresh veggie like green beans or steamed broccoli.

BAKED AMBERJACK



Baked Amberjack image

We go deep-sea fishing each spring when the kids get out of school for spring break. I only have a couple of ways to cook amberjack aside from frying (which we do not eat a lot of). This recipe has minimal ingredients and is super easy. You can season some pieces more heavily than others depending on everyone's taste.

Provided by Robin

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 4

½ cup white wine, or more to taste
4 (3 ounce) fillets amberjack, dark brown vein removed
1 tablespoon mayonnaise, or more to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating.
  • Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 1.2 g, Cholesterol 48.3 mg, Fat 7.3 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 0.4 g, Sodium 326.7 mg, Sugar 0.4 g

GRILLED AMBERJACK SANDWICHES WITH SPICY TARTAR SAUCE



Grilled Amberjack Sandwiches with Spicy Tartar Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Four 4- to 6-ounce amberjack fillets, cleaned of all skin and bones (mahi does well as a substitute)
2 tablespoons olive oil
2 teaspoons fish rub, such as Emeril's Fish Rub
1 cup mayonnaise, homemade or store-bought
2 tablespoons minced fresh cilantro or dill
2 tablespoons dill pickle relish
2 teaspoons minced garlic
Sea salt and cracked black pepper
1 to 2 tablespoons hot sauce of choice, preferably Louisiana-style or Sriracha
4 medium hamburger buns or rolls of choice
4 large leaves romaine lettuce

Steps:

  • Heat a grill or grill pan to medium heat.
  • Brush the fillets with the olive oil and sprinkle on all sides with the fish rub. When the grill is hot, place the fillets evenly spaced on the grill. Cook until the fish is just cooked through, about 5 minutes per side. Flip only once if possible.
  • While the fish is cooking, combine the mayonnaise, cilantro, relish, garlic and a sprinkle of salt and pepper in a medium bowl. Start with a generous tablespoon of hot sauce, then stir and taste to assess the heat. If more is preferred, add up to 1 more tablespoon. Set aside.
  • Slice the buns and place face-down on the grill until toasted, or toast in the oven. Spread the desired amount of the tartar sauce, around 2 tablespoons, on the top half of each bun. Place the grilled fish on the bottom halves.
  • If desired, quickly grill the romaine leaves until some light charring occurs. Top each sandwich with 1 leaf and enjoy!

AMBERJACK MAYO



AMBERJACK MAYO image

Categories     Dairy     Fish     Poach     Vegetarian

Yield Serving is one fillet per person

Number Of Ingredients 4

Amberjack* fillets - allow 4-6 ozs per person.
1/2 oz butter
1 tablespoon of low fat Mayonnaise per fillet.
If unavailable, I suggest substituting Cod or Mai-mai.

Steps:

  • Wash and pat dry the fish. Melt a very little butter in a skillet - just enough to moisten the base of the pan. Place the fish in the skillet. Smear the mayonnaise over each fillet. Poach, covered, over low heat for 12-15 minutes. Raise the temperature for the last minute if there is too much liquor in the pan.

CARIBBEAN HONEY-SPICED AMBERJACK WITH MANGO SALSA



Caribbean Honey-Spiced Amberjack With Mango Salsa image

Charcoal grilled amberjack with a Caribbean honey-spiced coating served with honey-lime mango salsa adapted from a National Honey Board recipe for Caribbean Honey-Spiced Chicken

Provided by docholliday

Categories     < 4 Hours

Time 1h40m

Yield 12 fillets, 10 serving(s)

Number Of Ingredients 15

12 (4 -5 ounce) amberjack fillets
2 1/2 tablespoons vegetable oil
5/8 cup honey
5/8 cup fresh lime juice
4 ripe mangoes, 3 peeled and diced, 1 sliced for decoration
5 teaspoons freshly grated lime peel
3 ripe kiwi fruits, peeled and sliced for decoration
3 small onions, peeled and quartered
5 fresh jalapeno peppers, halved and seeded
5 teaspoons paprika
5 teaspoons olive oil
4 teaspoons garlic salt
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons fresh ground black pepper
1 1/4 teaspoons ground allspice

Steps:

  • In a small bowl, combine honey, lime juice and lime peel; whisk until well blended.
  • Remove 1/2 cup of mixture and place in a food processor container; set aside. Add mango to honey-lime mixture remaining in bowl; toss to coat. Store in refrigerator.
  • Add onion, jalapeño peppers, paprika, the oil, garlic salt, cinnamon, pepper and allspice to honey-lime mixture in food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of Amberjack.
  • Arrange amberjack on grill with Mesquite Charcoal. Grill until cooked through, basting with blender mixture.
  • Remove amberjack to serving platter and top with reserved diced mango and decorate with sliced fruit. Serve with plain rice or Calypso Rice (also submitted).

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