Pan-Seared Amberjack Fillets with Zesty Tartar Sauce
- Difficulty: Simple
- Servings: 4
- Prep Time: 20 min
- Hands-On Time: 20 min
- Nutritional Information Per Serving (Serving Size: 1 of 4 servings)
Calories: 751
Total Fat: 65 g
Saturated Fat: 13 g
Carbohydrates: 11 g
Dietary Fiber: 1 g
Sugar: 3 g
Protein: 28 g
Cholesterol: 94 mg
Sodium: 706 mg
Ingredients
- Four 4- to 6-ounce amberjack fillets, thoroughly cleaned of all skin and bones (mahi mahi serves as an excellent alternative)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons seafood seasoning blend, such as Emeril's Seafood Rub
- 1 cup creamy mayonnaise, either freshly made or commercial variety
- 2 tablespoons finely chopped fresh cilantro or fresh dill
- 2 tablespoons sweet pickle relish with dill
- 2 teaspoons minced fresh garlic cloves
- Sea salt and freshly cracked black pepper, to taste
- 1 to 2 tablespoons spicy hot sauce, preferably traditional Louisiana style or Asian Sriracha blend
- 4 medium-sized hamburger rolls or sandwich buns, your preference
- 4 large fresh romaine lettuce leaves
Instructions
- Preheat your grill or tabletop grill pan to medium heatget ready for flavor-packed results!
- Coat each fillet generously with olive oil and sprinkle evenly with seafood seasoning. Place on the hot grill, spaced apart, and cook until opaque, about 5 minutes per side. Flip once for perfect results.
- While fish grills, whip up zesty tartar sauce: Mix mayonnaise, cilantro (or dill), pickle relish, garlic, salt, pepper, and 1 tablespoon hot sauce. Taste and add more heat if desired. Set aside to mingle flavors.
- Toast rolls cut-side down on the grill until golden and crisp (or use oven). Spread 2 tablespoons tartar sauce on top halves, place grilled fish on bottoms.
- For extra flair, lightly char romaine leaves on the grill. Top each sandwich with lettuce and serve hotyour taste buds will thank you!
Chef's Recommendation
With firm fish like amberjack or mahi mahi, watch for the edges turning whiteflip when halfway done for juicy, flawless fillets every time.
Recipe created by Emeril Lagasse, copyright MSLO Inc., all rights reserved
