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Home > Recipes > Amber Jack Recipes > Lemon Butter Amberjack


  • 6 fillets amberjack or other white fish (~2 ½ lb)
  • 1 ½ tbsp unsalted butter
  • 1 lemon, wedged into 6 pieces
  • 12 thyme sprigs
  • salt
  • black pepper


  • Lightly salt and pepper amber jack fish fillets. Bring a large non-stick pan to medium high heat.
  • Add butter (add enough to coat the bottom of the pan). Add a touch of olive oil if the pan is too hot and the butter is smoking.
  • When hot lay fish down (skin side first if it still has skin). Squeeze a wedge of lemon over each piece and toss in six thyme sprigs (reserve the other 6 for garnish).
  • Cook ~ 3-4 minutes uncovered and undisturbed. Flip when the fish has a nice brown buttery color.
  • Add more butter if necessary. Cook an additional 3-4 minutes or until fish is flaky. Lower the heat if your pan is smoking too much. You don't need to flip again.
  • Add salt to taste and garnish with six fresh thyme sprigs.
  • Serve with a nice veggie. The veggies in this picture are steamed local rattlesnake green beans and halved cherry tomatoes tossed with mint pesto. Happy Eating! Beckie


  • Cook the fish in batches if your pan is not big enough. You want the fish to develop a nice buttery brown color and not steam them, which is what will happen if you crowd the pan. Also, wipe out the pan between batches as butter burns easily and can get blackish if the heat is too high.
  • If you're fish is burning and not browning, turn down or remove the pan from heat, add some olive oil. If it's uber hot then add an ice cube. Olive oil tempers the butter and lowers the possibility of the fish burning in a pan that is too hot.
Recipe courtesy of Beckie Hemmerling at Eat Simple Food