Blackened Amberjack Filet over a Summer Salad with a Cilantro-Lime Vinaigrette

Adapted from MyRecipes.com

1 amberjack filet

1 teaspoon sweet paprika

2/3 teaspoon garlic powder

2/3 teaspoon onion powder

1/2 heaping teaspoon mexican oregeno

4 turns fresh ground black pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon sea salt

Lime Wedge

Dredge the filet in the spice mixture and heat a cast iron skillet over high heat. Grease with canola oil or cooking spray. Cook the fish for 3 minutes and turn. Cook for an additional 3 minutes. This produced a filet that was medium-rare. I am honestly not sure if you are supposed to eat amberjack medium-rare but I enjoy most meatier fish this way. After it is cooked, it will look charred. I then squeezed lime over the fish. This was my first experience with amberjack. It is pretty mild, and flakes fairly well. 

Summer Salad

Romaine, half a yellow bell pepper, grape tomatoes, and a peach 

Cilantro Lime Vinaigrette

Equal parts lime juice and white balsalmic vinegar

Salt to taste, and a smidge of garlic powder

2 parts olive oil

Generous amount of coursely chopped cilantro

(sorry the recipe isn’t more precise, I may update later, but it was a throw together salad)