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Grilled Amberjack with Tomato Basil Caper Sauce

Rated as 5 out of 5 Stars
0

"Healthy, delicious, thick sauce made with simple fresh ingredients reminiscent of a bruschetta topping cover a grilled mild white fish. I like to serve it with brown rice that has been mixed with butter and Parmesan cheese. If you are watching fat and calories, omit the butter and cheese."
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Ingredients

38 m servings 253
Original recipe yields 4 servings

Directions

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  1. Heat 1 tablespoon oil in a large skillet over medium-low heat. Add garlic; cook and stir until softened, 2 to 4 minutes. Add tomatoes, salt, and pepper; cook and stir over medium heat until heated through, about 5 minutes. Stir in spinach, basil, and capers. Cook until most of the liquid has evaporated and sauce is thick and chunky, 10 to 20 minutes.
  2. Preheat grill for medium heat.
  3. Rub remaining 1 tablespoon oil over amberjack fillets. Sprinkle salt and pepper on top. Grill fillets until opaque and flaky, 3 to 4 minutes per side.
  4. Serve fillets topped with sauce.

Footnotes

  • Cook's Notes:
  • Substitute 2 cups diced fresh tomatoes for the canned tomatoes if preferred (or use a combination).
  • Halibut or tilapia (or any mild fish) would also work well.

Nutrition Facts


Per Serving: 253 calories; 12.8 4.7 27.6 63 376 Full nutrition

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Reviews

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I pretty much stuck to recipe using diced fresh tomatoes and lots of garlic and fresh amberjack which is an excellent firm-textured, mild-tasting white fish that grills very nicely. Turned out...