Amberjack With Radishes And Basil


  • 6 tablespoons extra-virgin olive oil
  • 4 fillets amberjack, cleaned and skinned
  • 4 radishes, sliced thinly
  • 2 lemon leaves, torn, or 1 teaspoon lemon zest
  • 1/4 cup white wine
  • 4 leaves fresh basil, torn
  • 1 bunch flat leaf parsley, chopped to yield 1/4 cup
  • Salt and freshly ground black pepper


Food Network Invites You To Try This Amberjack With Radishes And Basil Recipe From Mario Batali.

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