Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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