CookOS may earn a commission from Instacart orders.
Blackened amberjack is a lean, mild South Atlantic fish crusted with Creole spices and finished under the broiler for crackling, golden skin. The low-and-slow sear followed by high-heat broiling creates a flavorful crust while keeping the interior tender.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Set the sous vide precision cooker to 120°F (48°C).
Season the fish with salt and pepper and place it in a large zipper lock or vacuum seal bag.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry.
Heat the broiler to high.
Dust the skin with the Creole seasoning and drizzle with olive oil.
Broil until skin is crisp and golden brown, about 2 minutes. Serve.
Store leftover cooked amberjack in an airtight container in the refrigerator for up to 2 days; reheat gently in a 350°F oven for 5 minutes.
broiler or oven · cast iron or heavy-bottomed skillet
Cook to an internal temperature of 145°F (63°C). The fish should flake easily with a fork and appear opaque throughout.
Yes. Substitute with mahi-mahi, grouper, or snapper — any firm, mild white fish with similar thickness and skin.
Ensure skin is dry before cooking, sear skin-side down first over medium-low heat to render fat, then place skin-side up under high broiler heat for 2–3 minutes until blistered and golden.
Refrigerate in an airtight container for up to 2 days. Reheat gently in a 350°F oven for 5 minutes to avoid drying out.
Yes. After the initial low sear, increase heat to medium-high and cook skin-side down for another 2–3 minutes until skin crisps, then flip briefly to finish.
