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Grilled Amberjack with Tomato Basil Caper Sauce

Rated as 5 out of 5 Stars

"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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38 m servings 253
Original recipe yields 4 servings


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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.


  • 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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The only thing I altered is that I double the recipe because I was making a significant amount of Amberjack, so I used one can of diced tomato's and one can of rotel tomato's to add some spice t...

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...