Beer makes batters better, meat more tender, and sauces more flavorful.
Grilled Amberjack au Poivre
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Au Poivre is typically seen with steaks, but amberjack is thick and meaty enough to handle it. Marinating the amberjack with a healthy splash of lemon juice and thyme helps to imbue the fillets with a light flavor.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 amberjack steaks, (4 ounce ea)
1/3 cup lemon juice
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon minced thyme
1/8 teaspoon salt
3 cloves garlic, minced
3 tablespoons cracked black pepper
non-stick cooking spray
fresh thyme sprigs, (optional)
directions
Place amberjack in a shallow dish. Combine lemon juice and next 5 ingredients in a small bowl; stir well. Pour over fish, turning to coat. Cover and marinate in the refrigerator 30 minutes, turning occasionally.
Remove fish from marinade, discarding marinade. Sprinkle pepper evenly over both sides of fish, pressing pepper into fish.
Coat grill rack with cooking spray. Place on grill over medium coals (300 to 350 degrees F). Place fish on rack; grill, covered, 4 to 6 minutes on each side or until fish flakes easily when tested with a fork. (Do not overcook or the fish will be dry.) Transfer fish to individual serving plates. Garnish with thyme sprigs, if desired.
added by
simplecook
nutrition data
208 calories, 11 grams fat, 7 grams carbohydrates, 21 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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