Spicy Amberjack Over Creamed Leeks
10 ounces amberjack fillet cut into one inch cubes
2-4 wood or metal skewers
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons lime juice
1-2 teaspoons siracha sauce
2 garlic cloves minced
1 teaspoon minced or grated ginger
1 tablespoon olive oil
salt and pepper to taste
2-4 wood or metal skewers
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons lime juice
1-2 teaspoons siracha sauce
2 garlic cloves minced
1 teaspoon minced or grated ginger
1 tablespoon olive oil
salt and pepper to taste
If using wood skewers soak them for 30 minutes in water so they don't burn. If using metal skewers, no additional treatment is necessary. Whisk all ingredients except amberjack to make a sauce. Cut amberjack fillet into one inch cubes. Marinate amberjack cubes in the sauce. Drain amberjack cubes then slide amberjack cubes onto the skewers leaving a scant space between each cube. Cook remaining sauce and use as additional sauce over the amberjack skewers after plating. Cook amberjack skewers on the stovetop or on the outdoor grill till internal temp reaches 140 F.
3 leeks washed well, quartered then chopped
2 tablespoons butter for leeks
2 tablespoons butter for bechamel
2 tablespoons flour
1-1/2 cups whole milk
1-1/2 tablespoons Dijon mustard
2 tablespoons butter for bechamel
2 tablespoons flour
1-1/2 cups whole milk
1-1/2 tablespoons Dijon mustard
Saute leeks in butter till al dente. Meanwhile in a separate pan melt additional butter, add the flour to make a roux and stir till combined. Slowly add whole milk to desired smooth consistency. Add cream mixture to leeks and then the mustard. Cook till combined. Serve the amberjack skewers over a bed of the creamed leeks. Add additional spicy sauce over the skewers. The leeks tame down the spicy nature of the amberjack. Not too difficult a dish to make and definitely impressive to those who are served.
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