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.
