Recipes
Directions:
Marinate the amberjack steaks in Italian dressing for 1-2 hours. Place on grill and cook over low heat until fish is cooked thoroughly. Dress each bun with mayonnaise, coleslaw and tomato slice, then add cooked amberjack steak. Serve with dinner fries. Makes 4 servings.
Directions:
In a sauce pan, saute red onion with a litte bit of olive oil until almost transparent. Add shallots and garlic. Continue cooking until they start to brown. Add diced tomatoes and cilantro, stirring occasionally until tomatoes start to soften. Add half the white wine and squeeze juice of the limes into mixture. Add the diced papaya and season with salt and pepper. Add the stock, reduce heat and simmer uncovered until even consistency. In a skillet, place floured fish, skin side up, in hot oil with butter. When lightly browned, turn and add remaining white wine, reduce for 1 1/2 minutes. Spoon salsa mixture over fish. Place pan in preheated 400-degree oven and bake 2-3 minutes or until fish flakes easily with fork. Serve with rice or pasta. Makes 4-6 servings.
Directions:
For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl. Add remaining salsa ingredients and stir to mix well. Let sit for 1 hour before serving. Brush fillets with oil and season to your liking with salt and pepper. Soak a handful or two of mesquite wood chips. When ready to grill, throw wood chips onto hot coals. Grill fish for 5 minutes per side. Cover grill for a smokier flavor while fillets are cooking. Makes 4 servings. Serve with avocado-corn salsa.
Directions:
Cut fillets into serving-size portions and brush with lemon juice. Grill over medium heat until fish flakes easily. Keep warm. Cook mushrooms in 1 tablespoon butter until tender. Remove from pan and set aside. In the same pan, melt the remaining 3 tablespoons butter. Blend in flour, salt and pepper; add whipping cream, sherry, cheese and bacon bits. Cook until thick, stirring constantly. Add mushrooms and artichokes. Serve sauce warm over fillets. Makes 6 servings.
Directions:
Cut fillets into serving sized portions and wipe with cloth or paper towel. Sprinkle with lemon juice and brush well with oil. Prepare a basting sauce of oil, lemon juice, salt and pepper, and BBQ sauce, adding seasonings to taste. Add a few drops of rum to the sauce. Place fillets on a greased grill over hot coals and cook for a few minutes on each side, basting frequently, until fish flakes lightly.
Directions:
Rinse fish in cool water and pat dry. Combine 2 tsp. oil, 2 tbsp. lemon juice and 1 tsp. ginger and coat both sides of fish. (Refrigerate for up to an hour.) To prepare Pineapple Salsa, heat remaining oil in a medium skillet. Add yellow pepper and onion and saute until soft, about 4 minutes. Add crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; saute until pineapple is warm, about 4 minutes longer. (Salsa can be made up to 24 hours ahead, but bring to room temperature before serving.) Grill fish 4 to 5 inches from hot coals, turning once, about 2 minutes per side for 3/4-inch thick fish steaks. The fish is done when it is barely opaque in the center and just begins to flake when tested with a fork. Divide spinach and romaine lettuce among six plates and place a grilled fish steak on each. Top with pineapple salsa as a dressing. Makes 6 servings.
