Lemon-Herb Seared Amberjack
Amberjack is a meaty fish with firm white flesh and a mild flavor. Seared with seasonal lemon and herbs it's a lovely addition to your winter table.
Serves 2-4.
Ingredients
1–1¼-inch-thick amberjack steaks or fillets
Olive oil
Kosher salt
Freshly cracked black pepper
Zest of ½ lemon
½–1 tsp fresh oregano or thyme, finely chopped
(dried works in a pinch — use less if using dried herbs)Optional finish: 1 tsp butter
Want extra pop? Add a handful of fresh pomegranate arils (pomegranate seeds)
Method
- Pat amberjack very dry and rub lightly with olive oil, then season generously with salt and pepper.
Sprinkle with lemon zest and oregano just before cooking. - Use a heavy skillet (cast iron is ideal). Heat over medium-high until a drop of oil shimmers.
- Place fish in the pan and don’t touch it for 3–4 minutes until a deep golden crust forms.
- Flip, lower heat to medium, and cook another 2–3 minutes until just opaque.
Add butter if using and spoon over the fish. - Optional Grill Version
- Brush fish with oil and season as above.
- Grill over medium-high, 3–4 minutes per side.
- Finish with lemon and a drizzle of olive oil.
Notes
- Pairs well with crisp, clean white wines like Vermentino or Albarino. Avoid heavily oaked wines like California Chardonnays.