Cooking Amberjack (AKA Amber Jack, Jack Fish, or Greater Amberjack) is easy, especially this classic pan seared lemon & butter recipe. Looking for a fast dinner? This recipe takes ~ 10 minutes to make.
Lemon Butter Amberjack Fish
6 fillets amberjack or other white fish (~2 ½ lb)
1 ½ Tbsp unsalted butter
1 lemon, wedged into 6 pieces
12 thyme sprigs
Lightly salt and pepper amber jack fish fillets. Bring a large non stick pan to medium high heat.
Add butter (add enough to coat the bottom of the pan). Add a touch of olive oil if the pan is too hot and the butter is smoking.
When hot lay fish down (skin side first if it still has skin). Squeeze a wedge of lemon over each piece and toss in six thyme sprigs (reserve the other 6 for garnish).
Cook ~ 3-4 minutes uncovered and undisturbed. Flip when the fish has a nice brown buttery color.
Add more butter if necessary. Cook an additional 3-4 minutes or until fish is flaky. Lower the heat if your pan is smoking too much. You don't need to flip again.
Add salt to taste and garnish with six fresh thyme sprigs.
Serve with a nice veggie. The veggies in this picture are steamed local rattlesnake green beans and halved cherry tomatoes tossed with mint pesto.