(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 1 >  Amberjack, Poached



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



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


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Amberjack, Cheese Crusted   |   Amberjack, Ginger Honey   |   Amberjack Grilled with Artichokes   |   Amberjack, Poached   |   Amberjack St. Augustine   |   Amberjack, Spicy Salsa   |   Anchovies: Boquerones   |   Arctic Char, Cajun   |   Arctic Char with Dill & Vermouth   |   Baked Cajun Fish   |   BASS & SEABASS >>>>   |   Bluefish Alfredo   |   Bluefish, Basic Smoked   |   Bluefish, Broiled w/Mustard   |   Bluefish, Charcoal Grilled   |   Bluefish, Grilled Maryland   |   Bluefish, Seaside Poached   |   Bream, Sea Bream w/Potatoes   |   CATFISH RECIPES >>>>   |   COD FISH RECIPES >>>>   |   Eel, Braised Eel   |   Eel Braised In Beer   |   Eel In Green Sauce   |   Eels, Jellied   |   Eel a la Provencale   |   Eels, Smoked with Leeks   |   Eels, Stewed a L'allemande (1875)   |   Fish Cakes   |   Fish Cakes with Herb Remoulade   |   Fish Cakes, Thai   |   Fish Pie with Tomato Sauce   |   Florida Style Cioppino   |   FLOUNDER RECIPES >>>>>   |   GROUPER RECIPES >>>>>   |   Ginger Sauce for Fish   |   Green Thai Fish Curry   |   Haddock, Lemon Crusted   |   Haddock Vege Risotto   |   Haddock, Finnan Haddie w/Peppers   |   Haddock Fish Cakes   |   Haddock, Herbed Fish Cakes   |   Hake with Garlic   |   HALIBUT RECIPES >>>>>   |   Herring: Priddhas an' Herrin'   |   Jalapeno Mango Salsa   |   Kippers, Grilled Manx Kippers  
  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages