Neutral tasting oil (I have a dill infused olive oil I love for fish)
2Tbsp butter (unsalted)
1 - 2 shallots
Fresh tyme ( I throw in the pan when searing for flavor while basting)
2-3 cups red wine (fruity medium body I personally LOVE Cotes du Rhône or Chianti) really whatever is on hand
A bit of chicken broth
Mushrooms of choice
sauté the shallots and mushrooms in olive oil and a tiny amount of
butter and once translucent a couple rounds of wine in the pan.
whip the olive oil with lemon juice, kosher salt dill, garlic, black
pepper and a quarter cup shallot that I reserve from the shallot mixture
I then brush the amberjack with the oil mixture and add a
small ladle to the hot pan as well as a pat of butter and throw in the
sprig or two of thyme and sear the fish on each side until done.
I like to serve alongside with some drunken muscles and Gouda grits topped with shrimp or shredded and sautéed garlic Brussels sprouts.
Recipe courtesy of Marlana Goecks, thanks Marlana!