I love eating local. What’s even better is when you catch it yourself! I am not much of a fisherman but having the opportunity to get out into the Gulf of Mexico and catch some big fish was more than I could pass up. This picture really doesn’t do it justice as to how amazing this fillet is. Amberjack is a thicker steak fillet with a mild white fish taste and it pairs very well with local white Muscadine wine. (My favorite is from San Sebastian Winery in St. Augustine, FL called Vinter’s White.) I chose to blacken this particular batch, and it was hit in our house.
Two to three fresh Amberjack fillets (I soak mine in milk for at least 4 hours prior to cooking to help tone down the fishy taste)
2 tsp. Olive Oil
Season Salt (to taste)
2 crushed garlic cloves
Pepper (to taste)
1/4 cup of Garlic Herb Marinade
Heat the pan to medium heat and add the 2 tsp. of olive oil and garlic. While the oil is getting hot, take the milk soaked fillets, add the seasonings and pepper. Cook the fillets for about 2 minutes on each side, add the marinade and cook for additional 3 minutes on each side or until cooked through and fish flakes.
I paired mine with sauteed broccoli slaw and sauteed fresh green beans, but Amberjack pairs well with a variety of veggies and pastas. Get creative!