Grilled Amberjack with Crisp Vegetables

Grilled Amberjack with Crisp Vegetables

Serves: 2

Difficulty: Medium

Prep Time: 5 minutes

Cook Time: 10 minutes 


  • 4 amberjack fillets (each 1inch thick)
  • 7 oz. asparagus
  • 1 pepper
  • 2 zucchinis
  • 2 spring onions
  • Lemon peels
  • Basil
  • Extra virgin olive oil



  • After having peeled the asparagus, pepper, zucchinis and spring onions, slice them vertically with a fairly uniform thickness, to help even out the cooking.
  • Put a little oil in the pan and lightly fry the vegetables. Season with salt, pepper and coarsely chopped basil and set aside.
  • Wipe the pan with a paper towel and heat again. Cook the amberjack (skin side down) for 4-5 minutes. Turn off the heat and cover the slices with a lid or aluminum foil.
  • This will allow the heat to rise so that the entire fillet is cooked simultaneously and the fish is moist and tender.
  • Set the vegetables on the dish and place the lightly salted fillet on top with the skin side up.