Ambersjapanstyletofumeal Recipes

GRILLED AMBERJACK SANDWICHES WITH SPICY TARTAR SAUCE

Grilled Amberjack Sandwiches with Spicy Tartar Sauce image

Provided by Emeril Lagasse

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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!

OLD FASHIONED AMBER

Old Fashioned Amber image

Provided by Food Network Kitchen

Categories beverage

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Ice
1/2 cup bourbon
1 tablespoon sugar
1/2 teaspoon bitters, such as Angostura or orange
Two 12-ounce bottles amber ale
4 strips orange peel (removed from the orange with a vegetable peeler)
4 maraschino cherries, optional

Steps:

Fill a cocktail shaker with ice. Add the bourbon, sugar and bitters and shake well. Strain into 4 rocks glasses and top each with half a bottle of ale. Rub the rim of the glass with the orange peel and then add it to the drink along with a cherry if using.

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

Ingredients

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

AMBER'S JAPAN-STYLE TOFU MEAL

Amber's Japan-Style Tofu Meal image

This is my own version of recipe#171417. I changed it quite a bit and enjoyed so much that I must post it, at least for myself to remember! Suppers don't get much easier (or healthier) than this :)

Provided by White Rose Child

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 lb firm tofu, frozen and thawed (you don't have to do this, but it will help the tofu soak up more flavor)
1 tablespoon tamari
2 tablespoons rice vinegar
1 teaspoon fresh ginger, grated
2 tablespoons water
2 tablespoons tomato juice (I use low-sodium V8)
1/2 tablespoon vegetable oil
3 cups quinoa (about 2/3 cup uncooked will yield this amount, use 1-1/3 cups of water)
4 cups green beans (I had a combination, or any other steamed vegetables you like, or salad...) or 4 cups yellow wax beans (I had a combination, or any other steamed vegetables you like, or salad...)
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon fresh ginger, grated
2 tablespoons water
2 tablespoons tomato juice (I use low-sodium V8)
1 teaspoon miso, a bit generous (I use dark-colored rice, or kome, miso)
1 teaspoon cornstarch
1 scallion, thinly sliced
2 tablespoons alfalfa sprouts (or other sprouts)

Steps:

Slice the tofu into 4 horizontal slabs. Gently press them between a tea towel to remove some of their moisture. Then slice into strips.
Stir together the marinade ingredients in a shallow dish. Add the tofu strips, and flip gently (a wooden utensil works well) to coat. Let marinate for 20 minutes- 1 hour.
Meanwhile, cook your quinoa, and let it rest, partially covered, off the heat when it's done.
When the quinoa is cooked, you can also start steaming the beans and preparing the tofu:.
Whisk everything for the sauce, EXCEPT the miso, in a small saucepan.
Heat the oil in a frying pan over medium heat. Drain any extra marinade from the tofu strips, transfer them to the pan and fry till golden-brown. Set aside.
Add the reserved marinade to the pan with the sauce ingredients and place it over medium heat. Quickly bring to a boil, whisking well to remove lumps of cornstarch. After it cooks for two minutes, remove from heat and stir in the miso.
To serve, arrange 4 tofu strips on a bed of quinoa on each plate. Spoon sauce over top, and sprinkle with scallion and sprouts. Divvy up the beans on the side, and serve. Hope you enjoy!

Nutrition Facts : Calories 581.2, Fat 11.7, SaturatedFat 1.5, Sodium 634.8, Carbohydrate 99.2, Fiber 12.1, Sugar 2.7, Protein 24.7

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