Amberjack with Radishes and Fresh Basil


Inspired by one of my favs...The Red Bar in #graytonbeach. Amberjack with Radishes and Fresh Basil: β€οΈπŸ™ŒπŸ»πŸ€—


  • 1-1 1/2 lbs Amberjack, cut into fillets
  • 4 T olive oil
  • 1/2 cup Madeira (sub dry white wine or veg/chicken broth)
  • Zest from lemon
  • 5 radishes, thinly sliced
  • Salt and pepper to taste
  • 1/4 cup torn basil leaves


  • Heat olive oil over med high heat. 
  • Season fillets with salt and pepper and place fillets in hot oil for about 3-4 mins.
  • Flip.
  • Top each fillet with lemon zest, radishes and cook 1 additional min.
  • Add Madeira and cook until Madeira evaporates.
  • Adjust seasonings to taste.
  • Serve with squeeze of lemon and fresh basil