Dinner made really easy. This pan-seared fish recipe comes with a griddle cake and is made in one pan dish! Yup, just throw it all in one pan, fry it, and you end up with a tender juicy fish with great a basil, jalapeño purée and tomato jam.
Pan-seared Gulf Amberjack with Griddle Cake, Basil Jalapeño Purée & Tomato Jam
Posted by : Hubert Jaskierski / On : Sep 20, 2022
Pan-seared Gulf Amberjack with Griddle Cake, Basil Jalapeño Purée & Tomato Jam
Rated 5.0 stars by 1 users
Category
Fish
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
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3 cups Florida corn kernels
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2 cups corn puréed
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3 eggs
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2 ¼ cups grated white Cheddar cheese
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2 ¼ cups flour
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1 ½ teaspoons baking powder
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1 cup whole milk
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salt and pepper
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1 jalapeño, seeded and diced
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2 cups basil leaves
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¼ cup rice vinegar
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1 tablespoon sugar
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2 tablespoons honey
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1 clove garlic
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1 cup olive oil
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4 red tomatoes, coarsely puréed
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1 shallot, sliced
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2 cloves garlic, sliced thin
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1 tablespoon mustard seeds
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2 tablespoons honey
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1 lime juice
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2 tablespoons fresh basil
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1 tablespoon fresh tarragon
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¼ cup sugar
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2 teaspoons red pepper flakes
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4 6-ounce filets
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Salt
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Pepper
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2 tablespoons of oil
GRIDDLE CAKE
JALAPEÑO BASIL PURÉE
TOMATO JAM
PAN-SEARED AMBERJACK
Directions
GRIDDLE CAKE
Mix corn purée, eggs, and milk in a large bowl.
In a separate bowl, mix flour and baking powder.
Add flour mixture to corn mixture.
Add cheese, salt, and pepper.
Pour into a buttered or oiled skillet and brown on both sides. Keep warm.
JALAPEÑO BASIL PURÉE
Place all ingredients in blender and purée on medium high until smooth (roughly 30 seconds).
TOMATO JAM
Put all ingredients in a saucepot. Cook on medium heat, stirring occasionally until most of the liquid is absorbed.
Cool down.
PAN-SEARED AMBERJACK
Sprinkle both sides of the fish with salt and pepper.
In a medium skillet (preferably non-stick), heat 2 tablespoons of oil.
When oil is almost smoking, gently place filets in skillet.
Sear on first side for 2 minutes, until golden brown. Flip and sear for 1 minute.
Remove from pan and finish in a 450-degree oven for 5 minutes.
The fish should be firm to the touch when finished.
Recipe Note
Spread basil jalapeño purée on a plate. Put corn cake on top of purée. Gently place fish on griddlecake and top with tomato jam.
