Blackened Amberjack

2 Reviews
ADD YOUR REVIEW
Yield
4 servings
January 2001
RECIPE BY Oxmoor House

This super quick fish recipe gets it must-try flavor from a simple rub of dried spices.

Ingredients

  • 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
  • Cooking spray

Nutritional Information

  • Calories 182
  • Caloriesfromfat 30%
  • Fat 6g
  • Satfat 1.5g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 27.2g
  • Carbohydrate 3.8g
  • Fiber 1.2g
  • Cholesterol 43mg
  • Iron 0.0mg
  • Sodium 46mg
  • Calcium 0.0mg

How to Make It

Step 1

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.

Step 2

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.)

501 Delicious Heart Healthy Recipes

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

ncsutton's Review

sondraj
June 24, 2014
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!!! :)

sondraj's Review

ncsutton
January 31, 2010
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.