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.
I just recently served this combination as a “crudo” with the fish sliced slightly thicker than a carpaccio, tossed with some lemon juice and extra virgin olive and sprinkled with smoked fleur de sel and accompanied by a fennel-apple-jalapeno slaw. It was really tasty!!!!