Before coming to Costa Rica I had never worked with AmberJack.  It’s a tricky fish to cook and I would only recommend flash grilling in 1 inch thick steaks, if you must cook it at all.  However, lately the fisherman have been catching heaps of them, and I’ve been serving it thinly sliced as a carpaccio, and the feedback has been nothing but positive.

My favorite preparation involves chilling the viagras in the freezer for a minimum of 15-20 minutes (while you prepare the rest..), using a sashimi or very sharp knife, thinly slice your 2 inch thick steaks across the grain (count on about 100 grams per person when buying), arrange the fish flat on a plate in whatever decorative pattern you choose, squeeze fresh lime juice all over the fish and stategically place thin jalepeno rounds over top, give the fish a few minutes to “cook” with the lime juice and then drizzle a good quality olive oil over top, sprinkle with finely chopped cilantro,  a pinch of smoked sea salt and freshly ground pepper, then garnish with fresh lime and cilantro sprigs, serve!   So good you won’t want to cook it (with fire) ever again.