Sous Vide Blackened Amberjack

Amberjack is a lean, mild fish from the South Atlantic coast. You may find it whole, so ask your butcher or fishmonger to cut you two six-ounce fillets (unless you’re better at filleting fish than we are), leaving the skin on. A little salt and pepper, along with some Creole seasoning, make this mild fish burst with flavor.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 120F / 48.9C

Ingredients

• 2 (6-ounce) skin-on amberjack fillets
• Kosher salt and freshly ground black pepper
• 1 tablespoon Creole seasoning
• Extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
2. 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.

Finishing Steps

1. 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.
2. Dust the skin with the Creole seasoning and drizzle with olive oil. Broil until skin is crisp and golden brown, about 2 minutes. Serve.