Tuesday, January 29, 2013


At Shelley's Seafood Market recently they just brought in some amberjack caught by gigging. Fishing regulations for reef fish are detailed to conserve the fisheries and reduce mortality.

Here's Mitch in the freezer with the amberjack so you can see the size, lighting was poor and I didn't have the flash on.

 Mitch filleted the fish and I took some home to cook and some to freeze for later.

 I placed a nice sized fillet in the ceramic poacher with vegetables, spices, water, and vinegar.

 After cooking in the oven for 30 minutes I remove the fish from the poacher so it doesn't continue to cook.

I served the amberjack with rice and the vegetables and juices layered over the top. It was delicious. Thanks for reading and for all your comments.


  1. Hello Linda:
    Can there be anything better to eat than freshly caught sea fish with all the taste of the ocean? We think not!

  2. You always make fish look so yummy...

  3. now that's a big fish, and another that I have never tried.

  4. You must be a great cook, Linda!! The fish looks so delicious!

    I read your recent posts too and found the vine luminary and the bonsai display fantastic! The luminary reminds me of our Jomon earthenware vases. Of the bonsai works, I like the last one the best. It looks like a forest. So lovely!!

  5. I learned about Amber Jack when I stayed in Alabama for a few months. It's delicious but I never knew how to prepare it. Thanks.

  6. I've never eaten Amberjack either...don't know if it's even sold around here. But you always do seem to make your fish look beautiful (and I noticed you missed putting it on one of your pretty plates!) Oh well, these things sometimes just slip by.

  7. I agree with the commenter above: You always make fish look yummy. I'm always afraid I'll undercook fish and, thus, do the opposite.

  8. You eat an amazing amount of fish! I rarely eat fish and when I do, it's batter-fried with tartar sauce.

  9. This is a wonderful way to prepare fish, Linda. I have linked your post to my blog today, because I wrote about fish, too.


  10. You are fortunate to have access to fresh fish. I am not a big fan of fish. I do like Salmon a lot.

  11. Hi Jane and Lance, thanks, I, too, think not. It was extremely fresh.

    Hi Turquoisemoon, thanks, I like adding the colorful vegetables, makes it more appealing to the eye.

    Hi Michele, thanks, I am learning a lot about fish and fishing living here in Florida.

    Hi Sapphire, thanks, I must do some research on Jomon. The bonsai with miniature forests are wonderful to gave upon and dream about.

    Hi Lori, thanks, I think just about any fish is good poached with lots of spices and veges.

    Hi Barbara, thanks, I've been thinking about more dinner plates, need to get cracking on making some.

    Hi Kittie, thanks, better to undercook than over cook, it turns mushy then.

    Hi Ms. Sparrow, thanks, we are trying to eat well to stay healthy so most times we leave off the fried foods unless it's in olive oil.

    Hi Gigi, thanks so much for the link, I can't tell you how fragrant fish is cooked in this manner.

    Hi Dee, thanks, tasty fish is all in how fresh it is and then how it is cooked, once the right length of time is achieved it's hard to go wrong, the taste is wonderful and so good for our health we think.


I love suggestions, questions, critiques, thanks for your comment