If a local Key West fisherman tells you that amberjack is not good to eat, that just means he doesn’t know how to prepare it. My friend Jeff supplies me with fresh amberjack all the time, and I grill it, smoke it or roast it using this recipe. Try this miso marinade with any firm white fish. It’s delicious!
Wine pairing: A crisp, dry white wine, such as Albarino, or a cold, cold beer.
- Four amberjack filets (1 ½ to 2 pounds)
- 1 ½ tablespoons white miso
- 1 tablespoon low sodium soy sauce
- 1 teaspoon honey
- ½ teaspoon sesame oil
- ¼ teaspoon minced garlic
- ¼ teaspoon minced fresh ginger
- ¼ teaspoon rice wine vinegar
- 1 teaspoon fresh lemon juice
- 1 tablespoon good extra virgin olive oil
- Fresh baby spinach leaves
Mix the miso, soy sauce, honey and sesame oil in a small bowl. Toss amberjack filets with the miso mix, rubbing until nicely coated. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours.
Preheat an oven to 350. Heat a sturdy skillet over a medium flame on top of the stove until just smoking. Add amberjack (there is plenty of sesame oil in the marinade to prevent sticking) and pan-sear until just starting to color. Flip the filets and pop into the oven. Cook 8-10 minutes until fish is opaque and starting to flake. Remove to a plate.
In a small bowl, combine garlic, ginger, vinegar and lemon juice and whisk. Slow add olive oil while whisking constantly until a smooth dressing forms. Lightly toss with spinach leaves, cover a plate with the greens and serve fish on top.
Variotion: Saute Shiitake mushrooms, toast Cuban bread and make a sandwich of the fish, greens and mushrooms.