Amberjack Mayo Food

HOW TO COOK AMBERJACK

Steps:

• Season the filets with salt and pepper. If the filets are damp or wet, pat them dry with a paper towel. Sprinkle some salt and pepper on both sides of the filets so they're evenly coated. If you're using frozen amberjack, place the filets in a sealed plastic bag and place the bag in a pot of lukewarm water for about 20 minutes or until they're fully defrosted.
• Melt the butter in a pan on medium-high heat. Place a large non-stick pan on your stovetop and set the heat to medium-high. Add 1½ tablespoons (21.3 g) of unsalted butter into the pan and let it melt so it coats the bottom. Move the butter around in the pan to help it coat the bottom evenly.
• Add the filets into the pan. Pick up the filets and gently lay them in the buttered pan. If the filets have skin on them, place them skin-side down first so it gets nice and crispy.
• Squeeze a lemon wedge over each filet and add 6 sprigs of thyme. Cut 1 whole lemon into 6 equal wedges and squeeze 1 wedge out over each of the filets so they're covered in the fresh lemon juice. Take half of your sprigs of thyme and add them to the pan so they mix in with the butter.
• Cook the filets for 3-4 minutes on each side and remove them. Allow the filets to cook for 3-4 minutes, then use a spatula and flip them so the other side can cook for the same amount of time. When the filets are white and flaky, they're finished cooking. Transfer the cooked filets to a plate so you can garnish them.
• Sprinkle some salt to taste and garnish the filets with the remaining thyme. Add a pinch of salt over each filet as a final seasoning garnish. Lay the remaining thyme over the filets so each one has a sprig. Then, serve them up while they're hot! Serve the buttery fish with a nice fresh veggie like green beans or steamed broccoli.

BAKED AMBERJACK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating.
• Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

AMBERJACK MAYO

Steps:

• Wash and pat dry the fish. Melt a very little butter in a skillet - just enough to moisten the base of the pan. Place the fish in the skillet. Smear the mayonnaise over each fillet. Poach, covered, over low heat for 12-15 minutes. Raise the temperature for the last minute if there is too much liquor in the pan.

MESQUITE GRILLED AMBERJACK WITH AVOCADO-CORN SALSA

Steps:

• For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
• Add remaining salsa ingredients and stir to mix well.
• Let sit for 1 hour before serving.
• Brush fillets with oil and season to your liking with salt and pepper.
• Soak a handful or two of mesquite wood chips.
• When ready to grill, throw wood chips onto hot coals.
• Grill fish for 5 minutes per side.
• Cover grill for a smokier flavor while fillets are cooking.
• Serve with avocado-corn salsa.

CARIBBEAN HONEY-SPICED AMBERJACK WITH MANGO SALSA

Steps:

• In a small bowl, combine honey, lime juice and lime peel; whisk until well blended.
• Remove 1/2 cup of mixture and place in a food processor container; set aside. Add mango to honey-lime mixture remaining in bowl; toss to coat. Store in refrigerator.
• Add onion, jalapeño peppers, paprika, the oil, garlic salt, cinnamon, pepper and allspice to honey-lime mixture in food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of Amberjack.
• Arrange amberjack on grill with Mesquite Charcoal. Grill until cooked through, basting with blender mixture.
• Remove amberjack to serving platter and top with reserved diced mango and decorate with sliced fruit. Serve with plain rice or Calypso Rice (also submitted).