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Amberjack in Wine Sauce
AMBERJACK IN GARLIC WINE SAUCE
BASIL PESTO
1 Amberjack fish, fillets trimmed from skin, bloodlines removed
(cut fillet into small pieces, about 2 oz each) OR: try small pieces of catfish, tilapia
2 tbs Olive oil
Flour for dusting
Amberjack Marinade Amberjack Sauce
1/4 cup olive oil 1 tbs olive oil
½ cup white wine 1 tbs garlic, minced
½ lemon juice ½ cup white wine
2 tbs worcestershire sauce 1 tbs worcestershire sauce
1 tbs garlic or 1 tsp garlic powder 1 tsp cajun seasoning
2 tsp Cajun Seasoning 1 tbs butter
Fresh parsley
Dip fish in marinade and let set while making pesto (4 minutes or less). Take fish out of marinade, dust with a little flour. Heat a skillet to medium, saute garlic until softened, then add fish (do not overcrowd pan). Cook fish for about 3-4 minutes on each side, until fish is cooked through and flaky. Smaller pieces will cook faster. Remove fish from pan. Add white wine to “deglaze” the pan. Add worcestershire sauce and cajun seasoning. When wine is reduced by half, add butter. Remove from heat, whisk butter into sauce and add a little fresh parsley. Pour over fish. Serve over pesto pasta (recipe follows)
BASIL PESTO:
2 cups fresh basil leaves (or 1 4oz tube of Basil puree)
1/4 - 1/3 cup of olive oil (use less if using puree)
½ cup parmesan cheese 2 tbs pine nuts
2 tbs garlic, minced 1/2 tsp Cajun Seasoning
Add all ingredients to food processor, blend until smooth. Toss with hot pasta.