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Home > Recipes > Amber Jack Recipes > Marlana's Amber Jack in Brown Butter Sauce


Kosher Salt
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


I 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.

I 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 earlier.

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!