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:

1. Preheat a large sauté pan over medium-high heat.
2. Generously season the amberjack fillets with the Latin spice.
3. Add cooking oil to the pan, and carefully add the seasoned fillets to the oiled pan.
4. Cook fillets for 2 to 3 minutes on each side until golden brown and completely cooked throughout.

CORN RELISH 
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:

1. Preheat a large sauté pan over medium-high heat.
2. Add the cooking oil to the pan and carefully add the diced onions and bell peppers.
3. Cook the peppers and onions for two minutes, while stirring.
4. Add the kernels of corn to the bell pepper and onion mixture.
5. Cook the corn mixture for another two minutes.
6. Add remaining ingredients.
7. Taste and adjust seasoning with salt and pepper.
8. 
   

CILANTRO OIL 
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:

1. In food processor or blender, add cilantro, garlic, and 1/4 cup olive oil.
2. Purée ingredients until smooth.
3. Add juice from half of a lime and lightly season with salt and pepper.
4. Purée ingredients one more time.
5. Remove cilantro oil from blender or food processor.