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.
Chef Jamie Bostian
Executive Chef Compass Group