Amberjack, Jicama, Thai Red Chili, Lime, & Mint Salad
For a full tutorial with Chef Mark, visit our Youtube Channel: https://www.youtube.com/watch?v=thMsIi6kexE
4x 6ox portions of amberjack fillet
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.
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