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SEAFOOD RECIPESFISH Recipes pg 1 >  Amberjack, Poached



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See also: Amberjack Article

Yield: 6 servings


    • 2 pounds  amberjack steaks or fillets
    • 2 cups water
    • 1/4 cup lemon juice
    • 1 small onion, sliced
    • 1 teaspoon  salt
    • 3 peppercorns
    • 2 sprigs parsley
    • 1 bay leaf


Cut fish into serving-size portions.

Combine remaining ingredients (except sauce) in a lightly-oiled, 10-inch skillet.
Bring to a boil; reduce heat.

Place fish, single layer, in hot liquid, cover and simmer 8-10 minutes or until fish flakes easily with a fork.

Place fish on a hot platter and serve with Fluffy Lemon Sauce.

Nutritional Value Per Serving
Calories 170, Calories From Fat 25, Total Fat 3g, Saturated Fat 0g, Cholesterol 65mg, Total Carbohydrate 3g, Protein 32g

Yield: approximately 1¾ cups

    • 2 tablespoons butter
    • 2 tablespoons  all-purpose flour
    • 1/2 teaspoon  salt
    • 1/4 teaspoon paprika
    • 1¼ cups milk
    • 1/2 cup  mayonnaise
    • 2 teaspoons  lemon juice


Melt butter in 1-quart saucepan; blend in flour, salt and paprika.
Add milk gradually and cook, stirring constantly, until thickened.
Stir in mayonnaise and lemon juice.
Heat, but do not boil.
Serve warm over poached fish.

Nutritional Value Per Serving
Calories 310, Calories From Fat 270, Total Fat 30g, Saturated Fat 8g, Cholesterol 40mg, Total Carbohydrate 8g, Protein 3g

Florida Department of Agriculture and Consumer Services




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