Amberjack With Radishes And Basil Recipe


  • 6 Tbsp. extra-virgin extra virgin olive oil
  • 4 x amberjack fillets cleaned, skinned
  • 4 x radishes sliced thinly
  • 2 x lemon leaves torn
  •     (or possibly 1 tspn lemon zest)
  • 1/4 c. white wine
  • 4 x fresh basil leaves torn
  • 1/4 c. minced flat-leaf parsley
  •     Salt to taste
  •     Freshly-grnd black pepper to taste


In A 12- To 14-inch Saute/fry Pan, Heat The Extra Virgin Olive Oil Over Medium Heat Till Just Smoking. Season Both Sides Of The Fillets With Salt And Pepper. Add In Fillets To Pan…

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