Pan-seared Gulf Amberjack with Griddle Cake, Basil Jalapeño Purée & Tomato Jam

Directions

GRIDDLE CAKE

1. Mix corn purée, eggs, and milk in a large bowl.

2. In a separate bowl, mix flour and baking powder.

3. Add flour mixture to corn mixture.

4. Add cheese, salt, and pepper.

5. Pour into a buttered or oiled skillet and brown on both sides. Keep warm.

JALAPEÑO BASIL PURÉE

1. Place all ingredients in blender and purée on medium high until smooth (roughly 30 seconds).

TOMATO JAM

1. Put all ingredients in a saucepot. Cook on medium heat, stirring occasionally until most of the liquid is absorbed.

2. Cool down.

PAN-SEARED AMBERJACK

1. Sprinkle both sides of the fish with salt and pepper.

2. In a medium skillet (preferably non-stick), heat 2 tablespoons of oil.

3. When oil is almost smoking, gently place filets in skillet.

4. Sear on first side for 2 minutes, until golden brown. Flip and sear for 1 minute.

5. Remove from pan and finish in a 450-degree oven for 5 minutes.

6. The fish should be firm to the touch when finished.