Blackened Amberjack Filet over a Summer Salad with a Cilantro-Lime Vinaigrette
Adapted from MyRecipes.com
1 amberjack filet
1 teaspoon sweet paprika
2/3 teaspoon garlic powder
2/3 teaspoon onion powder
1/2 heaping teaspoon mexican oregeno
4 turns fresh ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
Lime Wedge
Dredge the filet in the spice mixture and heat a cast iron skillet over high heat. Grease with canola oil or cooking spray. Cook the fish for 3 minutes and turn. Cook for an additional 3 minutes. This produced a filet that was medium-rare. I am honestly not sure if you are supposed to eat amberjack medium-rare but I enjoy most meatier fish this way. After it is cooked, it will look charred. I then squeezed lime over the fish. This was my first experience with amberjack. It is pretty mild, and flakes fairly well.
Summer Salad
Romaine, half a yellow bell pepper, grape tomatoes, and a peach
Cilantro Lime Vinaigrette
Equal parts lime juice and white balsalmic vinegar
Salt to taste, and a smidge of garlic powder
2 parts olive oil
Generous amount of coursely chopped cilantro
(sorry the recipe isn't more precise, I may update later, but it was a throw together salad)
