Easy Lemon Butter Amberjack Fish (Jack Fish) Recipe

Name: Lemon Butter Amberjack Fish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Coastal
Ingredients: 6 fillets amberjack or other white fish (~2 1/2 lb); 1 1/2 Tbsp unsalted butter; 1 lemon, wedged into 6 pieces; 12 thyme sprigs; salt; black pepper

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Cooking fresh Amberjack (AKA Amber Jack, Jack Fish, or Greater Amberjack) is easy, especially this classic pan seared lemon & butter recipe. Looking for a fast fish dinner? This amberjack recipe takes ~ 10 minutes to make.

Close Up of Seared Amberjack Fish On A white plate on a bed of white pole beans.

We are lucky to find amberjack fish locally through our CSF (Community Supported Fishery) in Charleston named Abundant Seafood.

We pay a set price at the beginning of the season and pick up a choice of whatever fish they brought in from their catch. They have also recently opened up a storefront so you can buy direct from them if you are in the Charleston, SC area.

How To Cook Amberjack

Cook the amberjack fillets in batches if your pan is not big enough. You want the jack fish to develop a nice buttery brown color and not steam them, which is what will happen if you crowd the pan.

Also, wipe out the pan in between batches if you have a lot of amberjack and need to cook it in batches. Butter burns easily and can get blackish if the heat is too high.

Don't cook fish on already black burnt butter. It will be bitter and gross.

If the amberjack fish is burning and not browning, turn down or remove the pan from heat, and add some olive oil. If it's uber hot then add an ice cube.

Olive oil tempers the butter and lowers the possibility of the fish burning in a pan that is too hot. If you're good at cooking food too hot 🙂 , start with a lower heat in your pan and a touch of olive oil.

Wanna skip the sear on the amberjack fish? Just put it in a baking dish and place in the oven ~ 15 minutes or until it's flakey.

If you don't have or can't find Greater Amber jack, then just use any white fish that is available in your area, i.e. - Tilapia, Grouper, Cod, Sea Bass...

Lemon Butter Amberjack Fish Recipe FAQS:

Is Amberjack The Same As Yellowtail?

Amberjack and Japanese yellowtail are common generic names. Amberjack is the same species and in the same fish family as Japanese yellowtail but Yellowtail is caught off the California and Baja Coast (Pacific Ocean) while Amberjack (also known as Greater Amberjack, Jack Fish, Amber jack) is caught off the U.S. coast and Atlantic Ocean region.

This is also confusing because there is also a yellowtail tuna which is tuna and not amberjack.

Does Amberjack have worms?

Yup. Well mostly. Like nearly all fresh caught fish there will be parasites or worms. They are harmless to humans when cooked. Take them out when you see them (they are mostly near the tail) and cook your fish. Don't worry.

Is Greater Amberjack high in mercury levels?

It can be. General rule of thumb is that the bigger the fish than the higher the mercury level. Smaller fish and fillets are better than larger fish and fillets.

If you don't know the size, just eat a balanced diet and not alot of big fish. If you're pregnant, be extra careful, especially with larger fish. Check out this guide put out by Florida Health.

Serving Suggestion

I like to eat this fresh and summery Amberjack recipe without a starch and pair it with green beans, asparagus, kale, or a succotash

Things In My Kitchen:

Fish spatula for gently flipping delicate fish.
12" non-stick pan - This pan is large, has a lid, and is PFOA free.

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Lemon Butter Amberjack Fish

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EatSimpleFood.com

Cooking fresh Amberjack (AKA Amber Jack or Jack Fish) is easy, especially this classic pan seared lemon & butter recipe.

Author: beckie
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6
Category: Main Dish
Method: Stovetop
Cuisine: Coastal
Diet: Gluten Free

Ingredients

6 fillets amberjack or other white fish (~2 ½ lb)
1 ½ tablespoon unsalted butter
1 lemon, wedged into 6 pieces
12 thyme sprigs
salt
black pepper

Instructions

Lightly salt and pepper amber jack fish fillets. Bring a large non-stick pan to medium high heat.
Add butter (add enough to coat the bottom of the pan). Add a touch of olive oil if the pan is too hot and the butter is smoking.
When hot lay fish down (skin side first if it still has skin). Squeeze a wedge of lemon over each piece and toss in six thyme sprigs (reserve the other 6 for garnish).
Cook ~ 3-4 minutes uncovered and undisturbed. Flip when the fish has a nice brown buttery color.
Add more butter if necessary. Cook an additional 3-4 minutes or until fish is flaky. Lower the heat if your pan is smoking too much. You don't need to flip again.
Add salt to taste and garnish with six fresh thyme sprigs.
Serve with a nice veggie. The veggies in this picture are steamed local rattlesnake green beans and halved cherry tomatoes tossed with mint pesto. Happy Eating! Beckie

Notes

Cook the fish in batches if your pan is not big enough. You want the fish to develop a nice buttery brown color and not steam them, which is what will happen if you crowd the pan. Also, wipe out the pan between batches as butter burns easily and can get blackish if the heat is too high.
If you're fish is burning and not browning, turn down or remove the pan from heat, add some olive oil. If it's uber hot then add an ice cube. Olive oil tempers the butter and lowers the possibility of the fish burning in a pan that is too hot.