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.
Move the butter around in the pan to help it coat the bottom evenly.
Serve the buttery fish with a nice fresh veggie like green beans or steamed broccoli.
Most ovens will beep or indicate when they’re fully preheated.
Make sure the filets are evenly coated in the mayo. Use fresh or defrosted filets. If the amberjack is frozen, place the filets in a sealed plastic bag and defrost them in a pot of lukewarm water for 20-30 minutes.
They mayo helps the seasoning stick to the filets and adds a nice flavor and texture to the fish. Use a classic seafood seasoning blend like Old Bay.
Add a hearty grain side such as couscous to accompany the baked amberjack. [11] X Research source
If you’re marinating in a bag, make sure the bag is sealed!
Use the thermometer on your grill to check the temperature.
Since you’ve already got the grill fired up, add some freshly grilled corn to your meal. Coat the corn ears with cooking spray and grill them for 6 minutes, turning them occasionally so they cook evenly. [17] X Research source
Use fresh amberjack for the best flavor. If you’re using frozen amberjack, make sure it’s fully defrosted before you use it.
Roll the amberjack around in the seasoning blend so all of the sides are coated as well. Use the 5 minutes of resting time to heat up your skillet so it’s ready to go.
The key to blackened fish is to make sure the skillet is super hot.
The fish should look charred on both sides. After all, it is called “blackened” amberjack! Serve the blackened amberjack on a bed of local greens for a fresh crunch. [23] X Research source
