latin-spiced FLORIDA AMBERJACK
Chef Justin and Chad are cooking up Amberjack with a latin kick.
LATIN-SPICED FLORIDA AMBERJACK WITH CORN RELISH AND CILANTRO OIL
Yield 4 Servings
Ingredients:
- 4 7 ounce fillets of Florida amberjack
- Latin Spice Mix (1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/4 teaspoon coriander, 1/2 teaspoon sugar, 1 teaspoon paprika)
- Sea salt and fresh ground pepper to taste
Preparation:
- Preheat a large sauté pan over medium-high heat.
- Generously season the amberjack fillets with the Latin spice.
- Add cooking oil to the pan, and carefully add the seasoned fillets to the oiled pan.
- Cook fillets for 2 to 3 minutes on each side until golden brown and completely cooked throughout.
Yield 4 Servings
Ingredients:
- 4 ears of fresh Florida sweet corn, kernels cut off the cob
- 1 tablespoon cooking oil
- 1 cup yellow onion, diced
- 1 cup Florida bell pepper, diced
- 1/2 cup scallions, rinsed and chopped
- 1/4 cup fresh cilantro, chopped
- Sea salt and fresh ground pepper to taste
Preparation:
- Preheat a large sauté pan over medium-high heat.
- Add the cooking oil to the pan and carefully add the diced onions and bell peppers.
- Cook the peppers and onions for two minutes, while stirring.
- Add the kernels of corn to the bell pepper and onion mixture.
- Cook the corn mixture for another two minutes.
- Add remaining ingredients.
- Taste and adjust seasoning with salt and pepper.
Yield 4 Servings
Ingredients:
- 3/4 cup fresh cilantro
- 1 lime, juiced
- 4 cloves of garlic, peeled
- 1/4 cup olive oil
- Sea salt and fresh ground pepper to taste
Preparation:
- In food processor or blender, add cilantro, garlic, and 1/4 cup olive oil.
- Purée ingredients until smooth.
- Add juice from half of a lime and lightly season with salt and pepper.
- Purée ingredients one more time.
- Remove cilantro oil from blender or food processor.