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Lemon butter amberjack is a simple, elegant dish of fresh white fish fillets pan-seared with brown butter, lemon wedges, and thyme sprigs. It comes together in under 15 minutes with minimal ingredients.
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Lightly salt and pepper amber jack fish fillets. Bring a large non stick pan to medium high heat.
Add butter (add enough to coat the bottom of the pan). Add a touch of olive oil if the pan is too hot and the butter is smoking.
When hot lay fish down (skin side first if it still has skin). Squeeze a wedge of lemon over each piece and toss in six thyme sprigs (reserve the other 6 for garnish).
Cook ~ 3-4 minutes uncovered and undisturbed. Flip when the fish has a nice brown buttery color.
Add more butter if necessary. Cook an additional 3-4 minutes or until fish is flaky. Lower the heat if your pan is smoking too much. You don't need to flip again.
Add salt to taste and garnish with six fresh thyme sprigs.
Refrigerate leftovers in an airtight container for up to 2 days; reheat gently in a low oven (300°F for 5 minutes) but texture will not be as delicate as freshly cooked.
Substitute any firm white fish: halibut, sea bass, cod, or snapper work equally well with the same cooking time.
The flesh should be opaque throughout and flake easily with a fork. Internal temperature should reach 145°F (63°C).
Season the fillets up to 2 hours ahead and refrigerate. Cook fresh to order for best texture; the dish doesn't reheat well.
The recipe uses fillets, which typically come skinless. If skin-on, sear skin-side down first to render and crisp it.
Melt over medium heat and swirl constantly until the milk solids turn golden-brown and smell nutty—about 3–4 minutes. Don't let it burn.
