Baked Amberjack

Learn how to cook amberjack with this recipe. We go deep-sea fishing each spring when the kids leave school for spring break. I only have a few ways to cook amberjack besides frying (which we don't often do). This recipe has minimal ingredients and is super easy. You can season some pieces more heavily than others depending on everyone's taste.

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Prep Time 10

Cook Time 20

Total Time 30

Course lunch/dinner

Cuisine nordic

Servings 4 people

Calories 763.5 kcal

Equipment

1 Oven
1 Glass Baking Dish
1 Set of Measuring Utensils
1 Fork For checking doneness
1 Small Spoon or Pastry Brush For mayonnaise application

Ingredients

Main

½ cup white wine or more to taste
4 3 ounce fillets amberjack, dark brown vein removed
1 tablespoon mayonnaise or more to taste
2 teaspoons seafood seasoning such as Old Bay®, or to taste

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating.
Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

Notes

Removing the dark brown vein from the amberjack is crucial for a clean, non-fishy flavor. The thin layer of mayonnaise acts as a binder for the seasoning and keeps the fish exceptionally moist during baking; a good quality, full-fat mayo is recommended. Don't overcook the amberjack; it should flake easily with a fork, typically reaching an internal temperature of 145°F (63°C) to remain tender and succulent. The white wine in the baking dish creates a steamy environment, further preventing dryness. For enhanced flavor, consider adding fresh lemon slices to the dish before baking or a squeeze of fresh lemon juice and chopped parsley after. Adjust seafood seasoning to personal preference, perhaps even a blend with smoked paprika for depth. This dish pairs beautifully with steamed asparagus or a light rice pilaf.