Amberjack Crudo Recipe

Slice Amberjack

Pat the amberjack fillet dry with paper towels. Using a very sharp knife, trim any sinew and slice the fillet into 1/8–1/4 inch (3–6 mm) thin slices or small bite-size cubes, depending on presentation. Arrange slices in a single layer on a chilled plate, leaving space for brodo and pesto.

Season

Lightly sprinkle the sliced amberjack with 1 teaspoon sea salt and 1/4 teaspoon black pepper. Drizzle 2 tablespoons extra-virgin olive oil evenly over the fish. Let rest in the refrigerator while you finish the brodo and pesto (5–10 minutes).

Garnish and Serve

When ready to serve, spoon chilled or room-temperature coconut brodo around (not over) the fish or serve it briefly warmed at 90–100°F (so it’s cool but aromatic). Dot small spoonfuls of spring pesto across the fish, scatter toasted pine nuts, basil leaves, and microgreens. Serve with lime wedges.

Combine brodo aromatics: In a small saucepan, add 1 cup coconut milk, 1 cup cold water, 1/2 cup fish or light chicken stock, sliced ginger, and the bruised lemongrass. Bring to a gentle simmer over medium heat — do not boil vigorously — and simmer gently for 6–8 minutes to infuse the aromatics.

Season and finish: Remove the saucepan from heat. Strain the liquid through a fine-mesh sieve into a bowl to remove ginger and lemongrass. Stir in 1 teaspoon fish sauce, 1/2 teaspoon fine sea salt (adjust to taste), 1 tablespoon fresh lime juice and 1/8 teaspoon white pepper. Chill in the refrigerator if you want the brodo cool (at least 20 minutes), or keep at a warm-but-not-hot temperature if serving slightly warmed.

Adjust consistency and flavor: Taste and adjust seasoning — the brodo should be delicate, slightly savory, with a bright lime finish. If too thick, thin with up to 2 tablespoons cold water or stock; if too rich, add a splash more lime.

Toast pine nuts: In a small dry skillet over medium heat, toast 3 tablespoons pine nuts, stirring frequently, until fragrant and just golden, about 2–3 minutes. Reserve 1 tablespoon for garnish and let the rest cool slightly.

Blend pesto: In a small food processor or blender, combine 3/4 cup basil, 1/4 cup parsley, 1/4 cup arugula or baby spinach, the toasted pine nuts (reserve 1 tbs), 2 tablespoons grated Pecorino, 1 tablespoon lemon juice, 1/2 small garlic clove, 1/4 teaspoon salt, and a few grinds of black pepper. Pulse while drizzling in 3 tablespoons extra-virgin olive oil until you have a bright, slightly loose pesto. Scrape down the sides and taste; adjust salt, lemon, or oil to reach a spoonable but not watery consistency.

Finish and store: Transfer pesto to a bowl and stir in an additional teaspoon of olive oil if needed to make it glossy. Keep refrigerated until ready to plate; bring to cool room temperature before dotting on the fish so it spreads easily.