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Amberjack question

edited 9:46PM in EggHead Forum
Hey, all-[p]We need a little input. We've got an amberjack steak pre-seasoned in cajun spices (thanks to the good people of Whole Foods)and ready to egg. The question is whether to sear it or to cook it like a chicken breast on lower temps. Any input would be greatly appreciated. [p]Jenn[p]p.s. I love this forum. Y'all are so helpful. Thanks!


  • tinmantinman Posts: 86
    I've had best luck at about 350-400, about 8 minutes per inch, flip once. you can tell if it is cooked thru by using fork for flake.[p]have you thought about blackening?

  • tinman,
    Thanks for the info. I actually bought it already pre-blackened at Whole
    Foods in Atlanta. They have pretty quality stuff. I saw an episode of "Good Eats" recently on Food Network where they had seared a tuna steak that looks a lot like the fish I bought...cooked it like you would a steak. Didn't know if that was the way to go. When he was done though, it was still pink and close to raw in the center. I really wanted mine cooked through but not dried out. I know it is easy to overcook fish. I should probably take into consideration it continues to cook about five more minutes after it is removed from the egg.[p]Thanks again !

  • PhilPhil Posts: 26
    I've used this for pacific yellowtail (related to amberjack), wahoo and yellowfin tuna.[p]For 1 inch thick steaks - cook at 450-500 dome temp for 3 mintues per side. If your fish is a little thicker you'll have to add a bit of time.
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