This super quick fish recipe gets it must-try flavor from a simple rub of dried spices.
1 (1-pound) amberjack fillet
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper
1/2 teaspoon ground red pepper
How to Make It
Cut fillet into 4 equal pieces. Combine paprika and next 6 ingredients in a small bowl; stir well. Dredge fish in spice mixture; let stand 5 minutes.
Coat a large cast-iron skillet with cooking spray; place over high heat until very hot. Add fish, and cook 3 minutes. Turn fish, and cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork. Fish should look charred. (You may prefer to do this procedure outside due to the small amount of smoke that is created.)
This was absolutely amazing! A fellow church member went fishing and thought he had given me Mahi Mahi but mistakenly gave me AmberJack. Had never heard of it so I hesitated. It stayed in my freezer for 3 weeks. I finally pulled it out today...used this recipe to blacken and it was stupendously good! Jesus. My only changes were I used cooking spray along with vegetable oil and real butter to sear. I put over a bed of spaghetti I had leftover and made and drizzled a dressing of lemon juice, olive oil, parsley, pink salt, pepper and a bit of sugar over the entire dish. I also added 1/4 of a tsp pink salt to the recipe given here. I am writing my adjustments in my cookbook as I speak...This is indeed a meal for a romantic setting and guests where you don't want to feel too full afterwards. A light dessert of strawberries with homemade cream followed. Wow....Thank you!!! :)
This fish was absolutely delicious. I had never cooked Amberjack before, nor had I ever "blackened" anthing but I am SO glad that I tried it. I was afraid that the pepper and spices would make the fish too hot but in fact the flavor was really mellow. This is a great recipe for every day because it takes only about 10 minutes start to finish but it is so tasty that I'd serve it to guests. The only alteration I made in the recipe was using canola oil instead of cooking spray. I served the fish with a green sauce of finely chopped parsley and tarragon, capers, lemon juice and olive oil with a side of grape tomatoes and shallots sauteed with wine and capers. I will definitely be making this one again.
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