Amberjack, Jicama, Thai Red Chili, Lime, & Mint Salad

Serves 4

For a full tutorial with Chef Mark, visit our Youtube Channel:


4x 6ox portions of amberjack fillet

Sea salt

Freshly ground black pepper

2 tablespoons olive oil


1 large ripe mango, peeled, pitted, and cut in thin matchsticks

1 small to medium jicama, peeled and cut into quarter inch thick rounds then into matchsticks

¼ red onion, peeled and thinly sliced

1 small to medium Thai red chili, deseeded and flesh minced

1 lime, juice of

Pinch sea salt

1 tablespoon extra-virgin olive oil

1 tablespoon local honey

1 pear, cored and cut into matchsticks 

1 tablespoon fresh mint, chopped 

1 tablespoon fresh cilantro, chopped


For the Salad:

Take a large bowl and add the first 7 ingredients. Lightly toss together, and cover with plastic. Place in the refrigerator to infuse the flavor for 1 hour. 

For the Amberjack:

Season the amberjack lightly with salt and pepper, place a medium size frying pan on the stove over a medium to high heat, and add the oil. Carefully place each piece of amberjack skin side down into the hot pan. Cook for 2 to 3 minutes, then turn over, allow to cook a further 2 to 3 minutes or until cooked to your liking.

To serve:

Remove the bowl from the fridge, take off the plastic, and add the remaining ingredients. Lightly toss again to coat and serve with the pan fried amberjack. Enjoy!


Recipe: Chef Mark Allison