Greater amberjack has a rich, buttery flavor. The flavor has been described as a mix between tuna and mahi-mahi, though not as steak-like as tuna and not as mild as mahi-mahi. This recipe blends that with a delicius country style dijon cream sauce.
Grilled Amberjack with Country-Style Dijon Cream Sauce
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Greater amberjack has a rich, buttery flavor. The flavor has been described as a mix between tuna and mahi-mahi, though not as steak-like as tuna and not as mild as mahi-mahi.
2 teaspoons salt-free steak grilling blend (such as Mrs. Dash)
1 ½ teaspoons chopped fresh tarragon
4 (6-ounce) amberjack fillets (about 3/4 inch thick)
Country style Dijon sauce
Combine steak seasoning and tarragon in a small bowl; set aside.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat fillets with cooking spray, and rub with seasoning mixture. Add fish to pan. Cook 3 to 4 minutes on each side or until fillets flake easily when tested with a fork.
While fish cooks, grate 1 teaspoon rind from lemon; squeeze juice to measure 1 tablespoon. Reserve lemon rind for Country-Style Dijon Cream Sauce.
Place 1 fillet on each of 4 serving plates. Drizzle fillets evenly with lemon juice, and top with a dollop of cream sauce.