Citrus-flavored amberjack ( Ricciola agli agrumi )
Our original hone cooking
Citrus-flavored amberjack is one of the fastest and tastiest ways that I have experienced to prepare this so prized fish. Amberjack is expensive. Famous Italian restaurants often includes it in their menu but it is served in minimal quantities. Its meat is tasty and, in my opinion, should not be covered with other strong flavors. That's why I cook it with some citrus juice. This recipe can be done in fall and winter and is suitable especially for your invitations.
time: 20 minutes
calories: 337 (kCal)
Ingredients / Serves 2
- 300g (10 1/2 ounces) amberjack (called yellowtail too) in two steaks
- 1 lemon
- 3 clementines
- 1 tablespoon plus 1 teaspoon lemon-flavored liqueur (limoncino)
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 1/2 tablespoon extra virgin olive oil
- easy recipe
- Time: preparation: 5 minutes
- How many calories in a serving?
17 % -
Protein: 33.2 (g) 67 % GDA
Total fat: 17.4 (g) 25 % GDA
Total carbohydrate: 3.8 (g) 2 % GDA
Sugars: 3.8 (g) 5 % GDA
cooking: 15 minutes
total time: 20 minutes
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Citrus-flavored amberjack recipe
- - Prepare all ingredients.
Squeeze lemon and clementines and put their juice apart.
If you find fresh chives and parlsey, clean and wash them.
Then pat dry with absorbent kitchen paper and chop.
- - Cook amberjack.
Put olive oil in a non-stick frying pan.
Pour in citrus juice and liqueur.
Bring to a boil.
Place amberjack steaks in the pan.
Cook every side for five minutes.
Your cooking juice should reduce almost entirely.
Let at least one or two tablespoons of cooking juice to sprinkle on amberjack steaks once placed in serving plate.
Add aromatic herbs a minute before turning off the stove.
Just before serving
- - Serve your fish still hot.
- - I can't be more precise on cooking time because it depends on the thickness of fish slices. Consider, however, that fish must be cooked very little.
- - Substitute clementines with a big orange in winter.
- - You'll find all links to suggested recipes in the next paragraph.
- - Look well at the photo. I generally serve my amberjack recipe with hot cherry peppers stuffed with anchovies and tuna in oil and with deep-fried artichokes for a tasty and gratifying dish.
- - This recipe is particularly suitable when you have guests who love seafood and want to do something good but at the same time fast to do. Besides you can start cooking one or two hours before and then complete a few minutes before serving at table.
- - Want and idea for an Italian seafood menu in autunn or winter?
Starter: clam chowder served on croutons.
First course: egg spaghetti with shrimps and artichokes. Read our pasta recipe ideas to look for other seafood pasta.
Second course: my amberjack dish. If you like the idea of serving spaghetti with shrimps and artichokes avoid artichokes as side dish to accompany my sea fish recipe. Prefer a seasonal green salad.
Dessert: don't choose cream or custard sweets. They may be indigestible. The best choice according to me is a tasty fruit tart. I suggest chocolate and orange tart or traditional apple tart or grape and amaretti tart and my favorite, in this period, clementine and chocolate tart. Look at our dessert and cake recipe list to look for aother ideas.
Match Prosecco di Conegliano-Valdobbiadebe Spumante DOCG (vino del Veneto). It's my favorite choice for the presence of artichokes and citrus and my husband endorses!
Useful links for this recipe
- - I begin with side dishes for my amberjack dish that is stuffed hot cherry peppers and deep fried artichokes.
- - This is the link to clam chowder. You'll be able to find other dish ideas in the directory dedicated to molluscs.
- - Egg spaghetti with shrimps and artichokes is only one of fish pasta recipes my husband and I love and have added to this directory.
- - Take a look at Italian cakes and desserts to find your favorite one.
- - Finally, here you can read more about Prosecco I suggest to pair to your only-fish menu.
- - Amberjack has 146 calories per 100 grams. So if you want to decrease its nutrient supply, the only thing you can do is to reduce the portion to 100 grams (although I remind you that the portion recommended for fish is 150 grams) and be satisfied with only half a tablespoon of olive oil per head. With these changes calories come down to 222, protein to 22.2g, fat to 9.9g. No change for carbo and sugars.
- - If you prepare citrus flavored amberjack for your family menu, please complete your meal with seasonal vegetable (be careful to the seasoning) and 40 grams of bread per head.
- - This amberjack dish has no fiber.
What's the right wine for " Citrus-flavored amberjack "?
My husband and I generally match no wine for the presence of citrus juice and artichokes as a side dish but when we have guests we choose a good-quality prosecco wine as I've just suggested above.