Sous Vide Blackened Amberjack


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

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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.
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Ingredients for 2

  • 2 (6-ounce) skin-on amberjack fillets

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon Creole seasoning

  • Extra virgin olive oil


  • Step 1

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

  • Step 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

    • Step 0

      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.

    • Step 1

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

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120 F / 48.9 C Recipe Temp
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