Grilled Amberjack With Tomato Basil Caper Sauce Recipes

BAKED HALIBUT WITH TOMATO CAPER SAUCE

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
• Make the sauce as directed and keep warm.
• Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
• Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

GRILLED AMBERJACK WITH TOMATO BASIL CAPER SAUCE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-low heat. Add garlic; cook and stir until softened, 2 to 4 minutes. Add tomatoes, salt, and pepper; cook and stir over medium heat until heated through, about 5 minutes. Stir in spinach, basil, and capers. Cook until most of the liquid has evaporated and sauce is thick and chunky, 10 to 20 minutes.
• Preheat grill for medium heat.
• Rub remaining 1 tablespoon oil over amberjack fillets. Sprinkle salt and pepper on top. Grill fillets until opaque and flaky, 3 to 4 minutes per side.
• Serve fillets topped with sauce.

GRILLED AMBERJACK WITH TOMATO BASIL CAPER SAUCE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-low heat. Add garlic; cook and stir until softened, 2 to 4 minutes. Add tomatoes, salt, and pepper; cook and stir over medium heat until heated through, about 5 minutes. Stir in spinach, basil, and capers. Cook until most of the liquid has evaporated and sauce is thick and chunky, 10 to 20 minutes.
• Preheat grill for medium heat.
• Rub remaining 1 tablespoon oil over amberjack fillets. Sprinkle salt and pepper on top. Grill fillets until opaque and flaky, 3 to 4 minutes per side.
• Serve fillets topped with sauce.

GRILLED AMBERJACK WITH TOMATO BASIL CAPER SAUCE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-low heat. Add garlic; cook and stir until softened, 2 to 4 minutes. Add tomatoes, salt, and pepper; cook and stir over medium heat until heated through, about 5 minutes. Stir in spinach, basil, and capers. Cook until most of the liquid has evaporated and sauce is thick and chunky, 10 to 20 minutes.
• Preheat grill for medium heat.
• Rub remaining 1 tablespoon oil over amberjack fillets. Sprinkle salt and pepper on top. Grill fillets until opaque and flaky, 3 to 4 minutes per side.
• Serve fillets topped with sauce.