Ancho Rubbed Forever Oceans Amberjack™ with Raspberry Balsamic Butter by Chef Jamie Bostian



6 tablespoons ancho chili powder 

2 teaspoons cinnamon

2 teaspoons cumin

2 teaspoons kosher salt

2 teaspoons brown sugar

1 teaspoon black pepper

24 oz Forever Oceans Amberjack™ filets

4 oz butter, unsalted, softened

½ pint fresh raspberries

1 tablespoon balsamic reduction

Salt and pepper to taste

2 tablespoons olive oil


How to make:

Preheat the oven to 450 degrees. Make the ancho rub by mixing together ancho powder, cinnamon, cumin, salt, brown sugar, black pepper in a small mixing bowl until well combined.


Place raspberries in a sauce pan with 1 tablespoon of water and heat over medium heat until raspberries break down and release their juices. Place softened butter in a mixer bowl with the paddle attachment, add raspberries, balsamic reduction, season with salt and pepper. Form butter into a log and wrap in parchment paper and harden in the refrigerator. Then slice into coins.


Heat olive oil in a saute pan over high heat until just below a smoke. Season the Forever Oceans Amberjack™ with the ancho spice rub and sear in the preheated pan for 2-3 minutes, then flip fish over and place pan in the oven to finish cooking 4-5 minutes.


Once fish is cooked through, serve with a coin of the raspberry balsamic butter on each fillet. 


Original Recipe:

Chef Jamie Bostian

Executive Chef Compass Group

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