Grilled Amberjack Au Poivre Recipes

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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!

GRILLED STEAK AU POIVRE



Grilled Steak Au Poivre image

Make and share this Grilled Steak Au Poivre recipe from Food.com.

Provided by Jackie 6

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 rib eye steaks, 3/4-inch thick
1 1/2 teaspoons olive oil
1 teaspoon salt
3 -4 tablespoons peppercorns, coarsely cracked
2 tablespoons butter
4 shallots, minced
2 tablespoons cognac or 2 tablespoons brandy
1/3 cup dry red wine
3 tablespoons heavy cream
1 1/2 cups beef gravy, canned or homemade
salt & freshly ground black pepper, to taste

Steps:

  • Steak: Prepare a hot fire. Rub steaks lightly with oil & season with salt. Spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat.
  • Cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. Serve with Creamy Cognac Sauce.
  • Sauce: In a large skillet, melt butter over medium heat. Add shallots & cook just until softened but not browned, 1 to 2 minutes.
  • Add cognac & standing back, ignite with a long-handled match. When flames subside, add wine & bring to a boil. Continue cooking until liquid reduces by half, about 3 to 5 minutes.
  • Whisk in cream & gravy & bring to a boil. Cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. Season with salt & pepper. Serve with steak.

Nutrition Facts : Calories 373.2, Fat 16.1, SaturatedFat 8.2, Cholesterol 33.3, Sodium 1152.1, Carbohydrate 57, Fiber 20.2, Sugar 0.8, Protein 12.3

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