This delicious local amberjack (jack fish) recipe is marinated with white wine, olive oil, curry powder and fresh thyme. Jack fish can be wrapped in a banana leaf, aluminum foil, or parchment paper.
This amberjack recipe can be baked in the oven or placed on the grill.
Don't have banana leaves? Use parchment or aluminum foil instead to wrap up amberjack or any other fish.
If you don't have or can't find Amber jack, then use any white fish that is available in your area, i.e. - Tilapia, Grouper, Cod, Sea Bass...
Wrap Amberjack In Parchment, Foil, Or A Banana Leaf
We have a banana tree in our backyard and the leaves are perfect for making a baked or grilled "little package" (en papillote) for this local amberjack (AKA Amber Jack or Jack Fish) recipe.
The banana leaves act as a barrier to direct heat and/or steam whatever is inside and give off a slightly smoky flavor. It also looks incredibly pretty - A+ presentation 🙂
Don't have or can't find banana leaves? No problem, wrap this amberjack recipe in aluminum foil or parchment paper instead.
Grill or Bake Amberjack en Papillote
Don't have a grill? No problem. Bake the amberjack in the oven at 375F for 12-15 minutes (depending on thickness of the fish) or until fish is flaky and cooked through.
Serving Suggestion
It's a light dish, so serve this Amberjack with complementary recipes like a cold soup, or may be a grilled vegetable or some grilled fruit for dessert.
Things In My Kitchen:
- Weber Q1200 - this is my grill, y'all. It's pretty & cool, simple, has even & consistent heat, and easy to clean. You can even take the grates off, wipe off quickly, and stick in the dishwasher. It fits 6 strip steaks perfectly and is portable (you have to buy this separate and also an adapter hose) so you can easily take it with you camping.
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Amberjack (Jack Fish) en Papillote
EatSimpleFood.com
This delicious local amberjack (jack fish) recipe is marinated with white wine, olive oil, curry powder and fresh thyme. Jack fish can be wrapped in a banana leaf, aluminum foil, or parchment paper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Main Dish
- Method: Grill / Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 4 fillets (~2 lb) amberjack (or other white fish)
- 1 tablespoon e.v. olive oil
- 1 ½ tablespoon white wine
- 1 teaspoon curry powder
- ¼ teaspoon salt
- pinch red pepper flakes or ground black pepper
- 8 sprigs fresh thyme as a garnish
- 4 banana leaves (or aluminum foil or parchment paper)
Instructions
- Preheat a grill to medium high heat (~ 375F). (If using an oven: 375F ~12 -15 minutes or until flakey)
- In a small bowl mix: olive oil, white wine, curry powder, salt, and red pepper flakes
- Baste each side of each fish (Amberjack is pictured, but halibut, wahoo, cod, snapper, etc. would also work well). Wrap each piece of fish in a banana leaf. Roll or cinch tight and place on the grill with the seams sides down (if using aluminum then place the cinched side up).
- Grill covered ~12-15 minutes (depending on the thickness of the fish) or until fish is white and flaky. Some of the edges of the banana leaf may burn/singe on the edges.
- Be careful when opening these piping hot packages - no need to start dinner with a steam burn! Top with a fresh thyme.
- Add salt to taste. Serve with grilled vegetables, rice, tomato salad, and/or grilled fruit. Happy Eating! Beckie
Notes
- Don't have a grill? No problem. Bake in the oven at 375F for 12-15 minutes or until flaky.
- Can't find banana leaves? Use aluminum foil or parchment paper instead.
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