20 Delicious Amber Jack Fish Recipes for Seafood Lovers

You’re in for a treat, seafood lovers! Amber jack fish, with its rich flavor and versatile nature, is the star of our culinary show today. Whether you’re craving a quick weeknight dinner or planning a special weekend feast, we’ve got 20 mouthwatering recipes that will make your taste buds dance. Dive into our roundup and discover new ways to enjoy this delicious catch. Let’s get cooking!

Grilled Amber Jack with Lemon Garlic Butter

Who knew that the secret to summer happiness could be found on a grill? This Grilled Amber Jack with Lemon Garlic Butter is here to prove that the ocean’s bounty and a bit of butter can turn any day into a celebration.

Ingredients

• 1.5 lbs Amber Jack fillets, skin-on
• 3 tbsp clarified butter
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small saucepan over low heat, melt the clarified butter. Stir in the minced garlic and cook for 1 minute until fragrant, then remove from heat and whisk in the lemon juice.
3. Season the Amber Jack fillets evenly on both sides with sea salt and freshly ground black pepper.
4. Place the fillets skin-side down on the grill. Cook for 4 minutes without moving to achieve a perfect sear.
5. Carefully flip the fillets and brush the top with the lemon garlic butter. Grill for another 3-4 minutes, or until the fish flakes easily with a fork.
6. Transfer the fillets to a serving plate, drizzle with the remaining lemon garlic butter, and sprinkle with chopped fresh parsley.

Keep in mind, the key to this dish is the contrast between the crispy skin and the tender, buttery flesh. Serve it atop a bed of quinoa or with a side of grilled asparagus for a meal that’s as nutritious as it is indulgent.

Pan-Seared Amber Jack with Herb Crust

Oh, the joys of seafood that doesn’t play hard to get! This Pan-Seared Amber Jack with Herb Crust is here to dazzle your taste buds without the drama, offering a crispy, herby embrace to the tender, flaky fish beneath.

Ingredients

• 1 lb Amber Jack fillet, skin-on
• 2 tbsp clarified butter
• 1/2 cup panko breadcrumbs
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp grapeseed oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the final bake.
2. Pat the Amber Jack fillet dry with paper towels to ensure a perfect sear.
3. In a small bowl, combine panko breadcrumbs, parsley, thyme, lemon zest, sea salt, and black pepper to create the herb crust mixture.
4. Heat grapeseed oil in an oven-safe skillet over medium-high heat until shimmering but not smoking.
5. Place the fillet skin-side down in the skillet, searing for 3-4 minutes until the skin is crispy and golden.
6. Carefully flip the fillet and immediately press the herb crust mixture onto the top side.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish reaches an internal temperature of 145°F (63°C).
8. Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.

Heavenly crisp on the outside, succulently tender within, this dish pairs beautifully with a zesty arugula salad or atop a mound of creamy garlic mashed potatoes for a meal that’s anything but ordinary.

Amber Jack Ceviche with Mango and Avocado

Dive into a dish that’s as vibrant as a summer sunset and twice as refreshing! Our Amber Jack Ceviche with Mango and Avocado is a playful twist on the classic, marrying the ocean’s bounty with the tropics’ sweetness for a bite that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb fresh amber jack fillet, diced into 1/2-inch cubes
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1 ripe mango, peeled and diced into 1/4-inch cubes
• 1 ripe avocado, peeled and diced into 1/4-inch cubes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and finely minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large glass bowl, combine the diced amber jack and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, or until the fish turns opaque and is ‘cooked’ by the acid.
2. While the fish is marinating, prepare the mango, avocado, red onion, cilantro, and jalapeño as listed in the ingredients.
3. After the fish has ‘cooked’, gently fold in the mango, avocado, red onion, cilantro, and jalapeño until evenly distributed.
4. Season the mixture with sea salt and freshly ground black pepper, stirring gently to combine without mashing the avocado.
5. Let the ceviche sit for an additional 5 minutes to allow the flavors to meld before serving.

Zesty and bright, this ceviche boasts a perfect harmony of textures—from the buttery avocado to the firm, citrus-cured fish. Serve it in martini glasses for a fancy touch or straight from the bowl with a side of crispy plantain chips for scooping up every last bite.

Blackened Amber Jack Tacos with Lime Crema

Mmm, get ready to taco ’bout a dish that’s about to rock your taste buds like a hurricane in flavor town! These Blackened Amber Jack Tacos with Lime Crema are not just food; they’re a fiesta on a plate, promising to turn your meh Monday into a mucho delicious one.

Ingredients

• 1 lb fresh amber jack fillets, skinless
• 2 tbsp blackening spice blend
• 1/4 cup clarified butter
• 8 small corn tortillas
• 1 cup sour cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp sea salt
• 1 cup shredded purple cabbage
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 1 jalapeño, thinly sliced

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it reaches 375°F, about 5 minutes.
2. Generously coat both sides of the amber jack fillets with the blackening spice blend.
3. Add clarified butter to the skillet, swirling to coat the bottom evenly.
4. Place the fillets in the skillet, cooking for 3 minutes per side until a dark crust forms.
5. Remove the fillets from the skillet and let them rest on a cutting board for 5 minutes.
6. While the fish rests, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
7. In a small bowl, whisk together sour cream, lime juice, lime zest, and sea salt to create the lime crema.
8. Flake the rested amber jack into large chunks using a fork.
9. Assemble the tacos by layering each tortilla with shredded purple cabbage, flaked amber jack, diced avocado, chopped cilantro, and jalapeño slices.
10. Drizzle each taco generously with the lime crema before serving.

Finally, these tacos are a symphony of textures and flavors—crispy, creamy, spicy, and tangy all at once. For an extra kick, serve them with a side of pickled red onions or a cold, crisp lager to cut through the richness.

Amber Jack Poke Bowl with Sesame Soy Dressing

Buckle up, foodies! We’re diving fork-first into a dish that’s as vibrant as a sunset and twice as delicious—our Amber Jack Poke Bowl with Sesame Soy Dressing is here to shake up your meal routine with a splash of color and a tidal wave of flavor.

Ingredients

• 1 lb fresh amber jack, diced into 1/2-inch cubes
• 2 tbsp toasted sesame oil
• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup sushi rice, cooked according to package instructions
• 1/2 cup English cucumber, julienned
• 1/4 cup radish, thinly sliced
• 1 avocado, sliced
• 1 tbsp black sesame seeds
• 1 tbsp green onions, finely chopped

Instructions

1. In a medium bowl, whisk together toasted sesame oil, low-sodium soy sauce, honey, freshly grated ginger, minced garlic, and crushed red pepper flakes until well combined.
2. Add diced amber jack to the bowl, gently tossing to ensure each piece is evenly coated with the dressing. Let marinate in the refrigerator for 15 minutes, no longer, to prevent the fish from becoming too soft.
3. While the fish marinates, divide the cooked sushi rice between two bowls, spreading it evenly at the bottom.
4. Arrange the marinated amber jack, julienned English cucumber, thinly sliced radish, and sliced avocado atop the rice in each bowl, creating a visually appealing layout.
5. Sprinkle each bowl with black sesame seeds and finely chopped green onions for a final touch of color and crunch.

Marvel at the masterpiece you’ve created—a poke bowl that’s a symphony of textures, from the buttery softness of the amber jack to the crisp freshness of the veggies, all tied together with the rich, umami-packed sesame soy dressing. Serve it up with a side of chopsticks and a big appetite for adventure.

Baked Amber Jack with Tomatoes and Olives

Buckle up, seafood lovers, because we’re about to dive fork-first into a dish that’s as vibrant as a summer sunset and twice as delicious. This Baked Amber Jack with Tomatoes and Olives is your ticket to flavor town, with a one-way ticket, because trust me, you won’t want to leave.

Ingredients

• 1.5 lbs Amber Jack fillet, skin-on
• 2 cups cherry tomatoes, halved
• 1 cup Kalamata olives, pitted
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup dry white wine

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Pat the Amber Jack fillet dry with paper towels to ensure a crispy skin, then season both sides with sea salt and black pepper.
3. In a large oven-proof skillet, heat extra virgin olive oil over medium-high heat until shimmering but not smoking.
4. Place the fillet skin-side down in the skillet, searing for 3-4 minutes until the skin is golden and crispy. Flip carefully with a spatula.
5. Scatter the halved cherry tomatoes, Kalamata olives, minced garlic, and thyme leaves around the fillet in the skillet.
6. Pour the dry white wine over the fillet and vegetables, allowing it to sizzle and reduce slightly, about 1 minute.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the fish flakes easily with a fork.
8. Remove from the oven and let rest for 2 minutes to allow the juices to redistribute.

Ready to impress? The Amber Jack emerges from the oven with a melt-in-your-mouth texture, its richness perfectly balanced by the acidity of the tomatoes and the briny pop of the olives. Serve it over a bed of creamy polenta or alongside a crisp green salad for a meal that sings of summer.

Amber Jack Fish Curry with Coconut Milk

Let’s dive into a dish that’s as vibrant as a sunset and as comforting as your favorite blanket—this Amber Jack Fish Curry with Coconut Milk is here to spice up your dinner routine without the drama.

Ingredients

• 1.5 lbs Amber Jack fillets, skin-on, cut into 2-inch pieces
• 1 cup full-fat coconut milk
• 2 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• Salt, to taste

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering.
2. Add diced onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant—your kitchen should smell incredible by now.
4. Sprinkle in curry powder, turmeric, and cayenne pepper, toasting the spices for 30 seconds to unlock their flavors.
5. Pour in coconut milk, stirring to combine, and bring to a gentle simmer (small bubbles around the edges).
6. Gently add Amber Jack pieces, skin-side down, nestling them into the sauce. Cook for 4 minutes without stirring to let the fish sear slightly.
7. Flip each piece carefully and add halved cherry tomatoes. Simmer for another 3 minutes—fish should flake easily with a fork.
8. Remove from heat, stir in lime juice and half the cilantro. Taste and adjust salt if needed.
9. Garnish with remaining cilantro before serving.

Here’s how it all comes together: the fish is melt-in-your-mouth tender, the sauce a creamy dream with a kick, and those tomatoes? Little bursts of sunshine. Serve it over steamed jasmine rice or with warm naan to sop up every last drop of that golden goodness.

Amber Jack Sashimi with Wasabi and Soy Sauce

Zesty and zippy, this Amber Jack Sashimi with Wasabi and Soy Sauce is your ticket to a fresh, flavorful adventure that’ll make your taste buds dance the cha-cha. Perfect for when you’re feeling fancy but your patience is as thin as the slices we’re about to make.

Ingredients

• 1 lb fresh amber jack fillet, sushi-grade
• 2 tbsp soy sauce, premium grade
• 1 tsp wasabi paste, freshly prepared
• 1/4 cup daikon radish, julienned
• 1 tbsp pickled ginger, thinly sliced
• 1/2 tsp sesame seeds, toasted

Instructions

1. Place the amber jack fillet on a clean cutting board. Using a sharp sashimi knife, slice the fish against the grain into 1/4-inch thick pieces. Tip: For cleaner cuts, slightly wet the knife between slices.
2. Arrange the sliced amber jack on a chilled serving plate, slightly overlapping the pieces for an elegant presentation.
3. In a small bowl, combine the soy sauce and wasabi paste, stirring gently to incorporate. Tip: Adjust the wasabi to your heat preference, but remember, a little goes a long way.
4. Garnish the plate with julienned daikon radish and pickled ginger, placing them artfully around the sashimi.
5. Sprinkle the toasted sesame seeds over the sashimi for a nutty crunch.
6. Serve immediately with the soy-wasabi mixture on the side for dipping. Tip: For an extra chill, place the serving plate in the freezer for 5 minutes before arranging the sashimi.

Buttery smooth with a kick, this sashimi is a symphony of textures and flavors. Serve it atop a slate board for a rustic touch, or go full-on minimalist with a sleek, black plate to let the vibrant colors pop.

Amber Jack Fish Stew with White Wine and Herbs

Alright, let’s dive into a dish that’s as vibrant as a summer sunset and as comforting as your favorite sweater—because who says you can’t have both? Amber Jack Fish Stew with White Wine and Herbs is here to prove that elegance and ease can coexist in your kitchen.

Ingredients

• 1.5 lbs Amber Jack fillets, skin-on, cut into 2-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 cup dry white wine (like Sauvignon Blanc)
• 1 cup fish stock
• 2 tbsp clarified butter
• 3 garlic cloves, finely minced
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and cut into 1/2-inch rounds
• 2 celery stalks, cut into 1/2-inch pieces
• 1 bay leaf
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp crushed red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat the extra-virgin olive oil and clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, minced garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables are slightly softened, about 5 minutes.
3. Pour in the dry white wine, scraping the bottom of the pot to deglaze, and let it reduce by half, about 3 minutes.
4. Add the fish stock, bay leaf, fresh thyme, rosemary, and crushed red pepper flakes. Bring to a gentle simmer and cook for 10 minutes to let the flavors meld.
5. Season the Amber Jack fillets with salt and freshly ground black pepper on both sides.
6. Gently place the fish pieces into the simmering broth, skin-side up. Cover and cook until the fish is just opaque and flakes easily with a fork, about 8 minutes.
7. Remove the bay leaf and discard. Stir in the fresh parsley just before serving.

Bold flavors and tender textures make this stew a showstopper. Serve it with a crusty baguette to soak up every last drop of that herb-infused broth, or over a bed of creamy polenta for a heartier meal. Either way, your taste buds are in for a treat.

Amber Jack Fish Cakes with Spicy Aioli

Dive into the ocean of flavor with these Amber Jack Fish Cakes, where the sea meets the spice in a dance of deliciousness. Perfect for those who like their meals with a side of adventure and a dollop of daring.

Ingredients

• 1 lb fresh Amber Jack fillet, finely diced
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1/2 cup aioli
• 1 tsp cayenne pepper

Instructions

1. In a large mixing bowl, combine the diced Amber Jack fillet, panko breadcrumbs, mayonnaise, Dijon mustard, beaten egg, parsley, smoked paprika, sea salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 30 minutes to firm up.
3. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering. Add the fish cakes and cook for 4-5 minutes on each side, or until golden brown and cooked through.
4. While the fish cakes are cooking, prepare the spicy aioli by mixing the aioli with cayenne pepper in a small bowl.
5. Serve the Amber Jack Fish Cakes hot, topped with a generous spoonful of spicy aioli.

Expect a crispy exterior giving way to a tender, flaky interior, with the spicy aioli adding a kick that’ll make your taste buds sing. Try serving these atop a bed of mixed greens for a light yet satisfying meal.

Amber Jack en Papillote with Vegetables

Picture this: a dish so elegantly simple yet bursting with flavors that it’ll make your taste buds do a happy dance. Amber Jack en Papillote with Vegetables is your ticket to a gourmet meal that’s as fun to make as it is to devour, all wrapped up in a neat little parchment package.

Ingredients

• 1 lb Amber Jack fillet, skin-on
• 2 tbsp clarified butter
• 1 cup julienned carrots
• 1 cup thinly sliced fennel bulb
• 1/2 cup cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup dry white wine
• 2 sprigs fresh thyme
• 1 lemon, thinly sliced

Instructions

1. Preheat your oven to 400°F (204°C) and cut a large piece of parchment paper into a heart shape.
2. Place the Amber Jack fillet in the center of the parchment, skin side down, and season with sea salt and black pepper.
3. In a bowl, toss the julienned carrots, sliced fennel, and cherry tomatoes with extra virgin olive oil, then scatter around the fish.
4. Drizzle the fish and vegetables with dry white wine and dot with clarified butter.
5. Top with fresh thyme sprigs and lemon slices for a burst of citrus flavor.
6. Fold the parchment paper over the ingredients, starting at the top of the heart, and crimp the edges tightly to seal, creating a half-moon shape.
7. Bake on a baking sheet for 15 minutes, or until the parchment puffs up and the fish flakes easily with a fork.
8. Let rest for 2 minutes before carefully opening the packet to avoid steam burns.

The Amber Jack emerges perfectly moist, with vegetables that are tender yet crisp, all infused with the aromatic thyme and zesty lemon. Serve directly in the parchment for a dramatic tableside reveal, or plate it up for a more refined presentation. Either way, it’s a showstopper.

Amber Jack Fish Sandwich with Tartar Sauce

Ever find yourself staring into the fridge, dreaming of a sandwich that’s both a catch and a release of flavor? Let’s reel in that daydream with an Amber Jack Fish Sandwich that’s about to make your taste buds do the happy dance.

Ingredients

• 1 lb fresh amber jack fillets, skinless
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup mayonnaise
• 2 tbsp capers, finely chopped
• 1 tbsp fresh dill, minced
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 4 brioche buns, toasted
• 2 tbsp clarified butter
• Salt to taste

Instructions

1. Pat the amber jack fillets dry with paper towels and season lightly with salt.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each fillet in flour, shaking off excess, then dip in egg, and finally coat with panko, pressing gently to adhere.
4. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering.
5. Cook fillets for 3-4 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
6. While the fish cooks, mix mayonnaise, capers, dill, lemon juice, and garlic powder in a bowl to make the tartar sauce.
7. Toast the brioche buns lightly in a toaster or on a skillet for 1-2 minutes until golden. Tip: A light brush of butter on the buns before toasting adds extra flavor.
8. Assemble the sandwiches by spreading tartar sauce on both sides of the buns, placing a crispy fillet on the bottom half, and topping with the other half. Tip: Add a slice of lettuce or tomato for a fresh crunch.

Just imagine the crunch of that golden panko giving way to the tender, flaky amber jack, all harmonized by the zesty tartar sauce. Serve this sandwich with a side of sweet potato fries or a crisp salad to round out the meal.

Amber Jack Sushi Rolls with Cucumber and Avocado

Alright, let’s dive into the world of sushi with a twist that’ll make your taste buds do a happy dance! Amber Jack Sushi Rolls with Cucumber and Avocado are here to jazz up your sushi game, combining the rich, buttery flavor of amber jack with the crisp freshness of cucumber and the creamy dreaminess of avocado. It’s a flavor fiesta wrapped in seaweed!

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 4 oz fresh amber jack fillet, sliced into thin strips
• 1/2 medium cucumber, julienned
• 1 ripe avocado, sliced
• 2 sheets nori (seaweed)
• 1 tbsp wasabi paste (optional)
• 1/4 cup pickled ginger (for serving)
• Low-sodium soy sauce (for serving)

Instructions

1. Combine the sushi rice and water in a rice cooker. Cook according to the manufacturer’s instructions until the rice is tender and the water is fully absorbed, about 20 minutes.
2. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice with a wooden spatula, fanning the rice to cool it quickly and give it a glossy finish.
3. Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top, shiny side down. Wet your hands to prevent sticking, then spread half of the rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange half of the amber jack strips, cucumber, and avocado in a line along the bottom edge of the rice. Roll the sushi tightly away from you using the mat, applying gentle pressure to ensure a compact roll.
5. Repeat with the remaining ingredients to make a second roll. Use a sharp, wet knife to slice each roll into 8 pieces, wiping the blade clean between cuts for neat edges.
6. Serve immediately with wasabi paste, pickled ginger, and soy sauce on the side for dipping.

Just imagine the contrast of textures—the tender amber jack against the crunch of cucumber and the silkiness of avocado, all hugged by perfectly seasoned rice. For an extra pop of color and flavor, garnish with a sprinkle of sesame seeds or a drizzle of spicy mayo before serving.

Amber Jack Fish Chowder with Corn and Potatoes

Brace yourselves, seafood lovers, because this Amber Jack Fish Chowder with Corn and Potatoes is about to rock your taste buds like a boat in a gentle sea storm. It’s creamy, it’s chunky, and it’s packed with flavors that’ll make you forget all about that sad, store-bought soup.

Ingredients

• 1.5 lbs Amber Jack fish fillets, skinless and cut into 1-inch chunks
• 2 cups fresh corn kernels (about 3 ears)
• 1.5 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup heavy cream
• 4 cups fish stock
• 2 tbsp clarified butter
• 1 large leek, white and light green parts only, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the chopped leek and minced garlic, sautéing until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the diced potatoes and corn kernels, cooking for another 5 minutes to slightly soften the vegetables.
4. Pour in the fish stock, bringing the mixture to a gentle boil before reducing the heat to a simmer. Tip: A slow simmer ensures the potatoes cook evenly without falling apart.
5. Add the Amber Jack fish chunks, thyme, and smoked paprika, simmering for 8-10 minutes until the fish is just cooked through. Tip: The fish is done when it flakes easily with a fork but still holds its shape.
6. Gently stir in the heavy cream, heating through for 2 minutes. Avoid boiling to prevent the cream from separating.
7. Season with salt and freshly ground black pepper to taste. Tip: For an extra layer of flavor, let the chowder sit for 5 minutes off the heat before serving.

Creamy yet hearty, this chowder boasts a perfect balance of sweet corn, tender potatoes, and succulent Amber Jack. Serve it in a hollowed-out sourdough loaf for a show-stopping presentation that’s as fun to eat as it is delicious.

Amber Jack Fish Tacos with Cabbage Slaw

Let’s dive into a dish that’s as fun to make as it is to eat, turning your kitchen into a mini beachside taqueria. These Amber Jack Fish Tacos with Cabbage Slaw are a vibrant dance of flavors and textures, perfect for those days when you’re craving something light yet satisfying.

Ingredients

• 1 lb fresh amber jack fillets, skin removed
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups finely shredded green cabbage
• 1/4 cup mayonnaise
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 cup chopped fresh cilantro
• 8 small corn tortillas, warmed
• 1 avocado, sliced
• Lime wedges, for serving

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F). Brush the amber jack fillets with 1 tbsp olive oil and season both sides with smoked paprika, cumin, sea salt, and black pepper.
2. Grill the fillets for 3-4 minutes per side, or until the fish flakes easily with a fork. Tip: Don’t overcrowd the grill to ensure each fillet gets a perfect sear.
3. While the fish cooks, in a large bowl, whisk together mayonnaise, lime juice, honey, and the remaining 1 tbsp olive oil. Add the shredded cabbage and chopped cilantro, tossing to coat evenly. Tip: Let the slaw sit for 5 minutes to allow the flavors to meld.
4. Once the fish is done, let it rest for 2 minutes before flaking into large pieces. Tip: Covering the fish loosely with foil during resting keeps it warm without steaming.
5. To assemble, place a generous amount of flaked amber jack on each warmed tortilla, top with cabbage slaw and avocado slices. Serve immediately with lime wedges on the side.

Delight in the contrast of the smoky, tender amber jack against the crisp, tangy slaw, all hugged by a soft corn tortilla. For an extra kick, drizzle with your favorite hot sauce or sprinkle with crumbled queso fresco.

Amber Jack with Brown Butter and Capers

Hold onto your hats, seafood lovers, because we’re about to dive fork-first into a dish that’s as bold and briny as a pirate’s treasure chest. Amber Jack with Brown Butter and Capers is the kind of meal that turns a regular Tuesday into a ‘let’s break out the good plates’ occasion.

Ingredients

• 1 lb Amber Jack fillet, skin-on
• 4 tbsp unsalted butter
• 2 tbsp capers, drained
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the fillet later.
2. Season the Amber Jack fillet on both sides with sea salt and freshly ground black pepper.
3. Heat olive oil in an oven-proof skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the fillet skin-side down in the skillet and sear for 3 minutes, or until the skin is crispy and golden.
5. Flip the fillet carefully and transfer the skillet to the preheated oven. Bake for 8 minutes, or until the fish flakes easily with a fork.
6. While the fish is baking, melt unsalted butter in a small saucepan over medium heat. Cook until the butter turns a nutty brown color, about 3 minutes, stirring occasionally.
7. Remove the butter from heat and immediately stir in capers and fresh lemon juice to stop the cooking process.
8. Once the fish is done, drizzle the brown butter and caper sauce over the fillet before serving.

So there you have it—a dish that’s crispy, succulent, and swimming in flavor. Serve it atop a mound of garlicky mashed potatoes or alongside a crisp green salad to round out the meal. Either way, it’s a guaranteed showstopper.

Amber Jack Fish Kebabs with Lemon Herb Marinade

Feast your eyes on this, folks! We’re diving fork-first into a dish that’s as fun to make as it is to devour, turning the humble Amber Jack into skewered masterpieces that’ll have your taste buds doing the tango. With a zesty lemon herb marinade that’s basically a summer vacation in a bowl, these kebabs are your ticket to flavor town.

Ingredients

• 1.5 lbs Amber Jack fillet, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp lemon zest, finely grated
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 medium red onion, cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper to create the marinade.
2. Add the Amber Jack cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, but no more than 1 hour, to prevent the citrus from cooking the fish.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated fish, red onion pieces, and zucchini rounds onto the soaked skewers, alternating between ingredients for a colorful presentation.
5. Grill the kebabs for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork, and the vegetables have nice grill marks.
6. Let the kebabs rest for 2 minutes off the grill to allow the juices to redistribute.

Light, flaky, and bursting with citrusy herbaceousness, these kebabs are a symphony of textures and flavors. Serve them atop a bed of quinoa or with a side of grilled lemon halves for an extra zing that’ll make your dinner guests swoon.

Amber Jack Fish Soup with Ginger and Lemongrass

Craving something that’ll whisk your taste buds on a tropical vacation without leaving your kitchen? This Amber Jack Fish Soup with Ginger and Lemongrass is your ticket to flavor town, blending the ocean’s bounty with a zesty, aromatic kick that’s downright irresistible.

Ingredients

• 1 lb fresh Amber Jack fillets, skin-on, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 cup finely chopped yellow onion
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 cups fish stock
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tsp turmeric powder
• 1 red chili, thinly sliced (optional for heat)
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the chopped onion and sauté until translucent, stirring occasionally, for 3-4 minutes.
3. Stir in the minced garlic, grated ginger, and lemongrass, cooking until fragrant, about 1 minute. Tip: Bruising the lemongrass releases its aromatic oils.
4. Pour in the fish stock and bring to a gentle boil, then reduce heat to simmer for 10 minutes to infuse the flavors.
5. Add the coconut milk, fish sauce, and turmeric powder, stirring to combine. Simmer for another 5 minutes.
6. Gently add the Amber Jack cubes to the pot, ensuring they’re submerged. Cook for 4-5 minutes until the fish is just opaque. Tip: Overcooking the fish will make it tough.
7. Remove from heat and stir in the lime juice and half of the cilantro. Taste and adjust seasoning if necessary. Tip: The lime juice brightens the soup, so add it off the heat to preserve its vibrancy.
8. Ladle the soup into bowls, garnishing with the remaining cilantro and red chili slices if using.

Who knew a bowl of soup could pack such a punch? The Amber Jack stays tender and flaky, swimming in a broth that’s creamy, tangy, and just a little spicy. Serve it with a side of crusty bread to sop up every last drop, or go all out with a coconut rice pairing for a truly decadent meal.

Amber Jack Crudo with Chili Oil and Citrus

Ready to dive into a dish that’s as vibrant as a summer sunset? This Amber Jack Crudo with Chili Oil and Citrus is your ticket to a flavor-packed journey, blending the delicate sweetness of fresh fish with a fiery kick and zesty brightness that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb fresh amber jack fillet, skinless and sashimi-grade, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp chili oil
• 1/4 cup fresh citrus juice (mix of lime, lemon, and orange)
• 1 tsp finely grated citrus zest (from the above fruits)
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped chives
• 1/2 tsp toasted sesame seeds

Instructions

1. Place the thinly sliced amber jack on a chilled serving plate, arranging the slices in a single layer for even flavor distribution.
2. In a small bowl, whisk together the extra virgin olive oil, chili oil, fresh citrus juice, and citrus zest until well combined. Tip: For a smoother emulsion, ensure all ingredients are at room temperature before mixing.
3. Drizzle the chili oil and citrus mixture evenly over the amber jack slices, ensuring each piece is lightly coated.
4. Sprinkle the flaky sea salt and freshly ground black pepper over the fish, adjusting the amounts to suit your preference for seasoning.
5. Garnish with finely chopped chives and toasted sesame seeds for a pop of color and texture. Tip: Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until golden for enhanced aroma.
6. Let the dish sit for 5 minutes before serving to allow the flavors to meld. Tip: Serve on chilled plates to keep the crudo refreshingly cool.

Vibrant and vivacious, this Amber Jack Crudo is a symphony of textures and flavors—silky fish, spicy chili oil, and bright citrus notes. Serve it atop a crisp cucumber round or with a side of buttery avocado slices for an extra layer of indulgence.

Amber Jack Fish Burgers with Sriracha Mayo

Let’s dive into the ocean of flavors with these Amber Jack Fish Burgers, where the sriracha mayo brings the heat and the fish brings the sweet, creating a symphony of tastes that’ll make your taste buds dance.

Ingredients

• 1 lb fresh Amber Jack fillets, skinless and deboned
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 brioche buns, lightly toasted
• 1 cup arugula
• 1/2 avocado, thinly sliced

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and add clarified butter, allowing it to melt evenly.
2. In a mixing bowl, combine Amber Jack fillets, panko breadcrumbs, beaten egg, sea salt, and black pepper. Mix gently until just combined to keep the fish tender.
3. Form the mixture into 4 equal-sized patties, ensuring they’re compact enough to hold together but not overworked.
4. Place patties in the skillet, cooking for 4 minutes on each side or until golden brown and the internal temperature reaches 145°F for perfect doneness.
5. While the patties cook, mix mayonnaise and sriracha sauce in a small bowl to create the spicy mayo.
6. Spread a generous amount of sriracha mayo on the bottom half of each toasted brioche bun.
7. Layer arugula and avocado slices on top of the mayo, then place the cooked fish patty over the greens.
8. Cap with the top half of the bun and serve immediately for the best texture and flavor.

Now, these burgers are not just a meal; they’re a texture party in your mouth—crispy on the outside, tender on the inside, with a creamy, spicy kick that’ll have you reaching for seconds. Serve them with a side of sweet potato fries for an unbeatable combo.

Summary

Just like that, we’ve reeled in a treasure trove of 20 mouthwatering Amber Jack fish recipes perfect for any seafood enthusiast! Whether you’re craving something grilled, baked, or fried, this list has you covered. We’d love to hear which recipe hooked you the most—drop a comment below with your favorite. Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.