Tagliata di amberjack, the second course of fish you don’t expect

If you are looking for an easy and quick but at the same time refined second course of fish, we recommend you try our amberjack tartare.

We are used to thinking (and tasting) of tuna or salmon steak, leaving other types of fish to the more experienced. But we want to show you that it takes very little to bring to the table a fast and particular second course of fish such as amberjack cut. Forget long and complex preparations and let yourself be guided by our recipe: you will discover a new way to cook this little-used fish.

To prepare it we were inspired by the tuna steak using a cut of chilled fish marinated in oil and lemon juice. To make the dish more spectacular then we made a breading of white and black sesame seeds but this step is completely optional, you can also proceed directly with the cooking. Let’s see how to make this second course of refined fish.

How to prepare the amberjack tagliata recipe

1. First make sure that the fish steak you are buying is cut down . Vice versa, freeze it in the freezer for 96 hours , defrost it in the refrigerator and then proceed as per recipe.
2. Put the fish in an airtight container and season with oil, lemon juice and salt. Let it marinate for a couple of hours before proceeding with cooking.
3. Then drain it from the liquid, pat it with kitchen paper and pass it in the sesame seeds that you have gathered on a plate.
4. Heat a drizzle of oil in a non-stick pan and cook the amberjack for 3 minutes on all sides (even the shorter ones). Use kitchen tongs to keep the slice balanced on the pan.
5. Serve cut into slices about half a centimeter thick, seasoning with a splash of lemon juice as desired.

If you are looking for other quick and easy recipes with this fish we suggest you also try the yellowtail tartare , it is really refined.

storage

This cooking technique that leaves the pink fish at the heart does not allow them to be preserved. Prepare and eat the dish at the moment.