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 LATIN SPICED FLORIDA AMBERJACK WITH CORN RELISH
& CILANTRO OIL



With thanks to www.freshfromflorida.com

 

 Ingredients

* 4 X 7 oz Florida amberjack fillets

* LATIN SPICE MIX

1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, ¼ teaspoon coriander, ½ teaspoon sugar, 1 teaspoon paprika,  Sea salt and fresh ground pepper to taste

* Corn Relish (recipe below)

* Cilantro Oil (recipe below)

CORN RELISH

4 ears of fresh Florida sweet corn, kernels cut off the cob

1 tablespoon cooking oil

1 cup yellow onion, diced

1 cup Florida bell pepper, diced

½ cup scallions, rinsed and chopped

¼ cup fresh cilantro, chopped

Sea salt and fresh ground pepper to taste

CILANTRO OIL

¾ cup fresh cilantro

1 lime, juiced

4 cloves garlic, peeled

¼ cup olive oil

Sea salt and fresh ground pepper to taste

 Serves 4

 Method

Latin Spiced Amberjack

Preheat a large sauté pan over medium-high heat. Generously season the amberjack fillets with the Latin spice. Add the cooking oil to the pan, and carefully add the seasoned fillets to the oiled pan. Cook fillets for 2 to 3 minutes on each side until golden brown and completely cooked throughout.

Corn Relish

Preheat a large sauté pan over medium-high heat. Add the cooking oil to the pan, and carefully add the diced onions and bell peppers. Cook the peppers and onions for 2 minutes while stirring. Add the kernels of corn to the bell pepper and onion mixture. Cook the corn mixture for another 2 minutes. Add remaining ingredients, taste, and adjust seasoning with salt and pepper.

 Cilantro Oil

In a food processor or blender, add cilantro, garlic and ¼ cup olive oil. Puree ingredients until smooth. Add juice from half of a lime and lightly season with salt and pepper. Puree ingredients one more time. Remove cilantro oil from blender or food processor.

 Wine

To compliment this try a nice dry table white wine available at all large stores like Publix etc.





 


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