Ricciola (2pz/pcs) Recipe
ricciola, zest di arancia amberjack, orange zest [4-6-11]
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Ingredients
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Fish
Finishing & garnish
Method
Fish
Prepare fish
Pat the amberjack fillets dry with paper towels. Check for any pin bones and remove if present. Leave the skin on to help with searing.
Season
Lightly season both sides of the fillets with the fine sea salt and freshly ground black pepper. Rub 1 tablespoon of extra-virgin olive oil evenly over the flesh side of each fillet.
Pan-sear
Place a heavy skillet (preferably cast-iron or stainless steel) over medium-high heat and add the neutral oil. When the oil is shimmering (about 30–60 seconds), place the fillets skin-side down in the pan. Press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 3–4 minutes, until the skin is crisp and the flesh along the edge turns opaque about halfway up the fillet.
Finish cooking
Flip the fillets and cook the flesh-side for 30–90 seconds more, depending on thickness, until just cooked through but still moist (internal temperature ~52–55°C / 125–131°F for medium-rare to medium). Remove from the pan and transfer to a warm plate to rest for 1–2 minutes.
Finishing & garnish
Make orange zest finish
While fish rests, place the orange zest in a small bowl and add the lemon juice and remaining 1 tablespoon of extra-virgin olive oil. Stir to combine — this brightens the zest and makes a light dressing to finish the fish.
Plate and garnish
Place one fillet on each serving plate, flesh-side up (or skin-side up for presentation), then spoon the orange zest dressing over the top, distributing evenly. Scatter microgreens or baby arugula if using. Finish with a light sprinkle of flaky sea salt and a small drizzle of olive oil if desired.
Serve
Serve immediately while the skin is still crisp and the fish is warm. Recommend serving with a simple accompaniment such as steamed potatoes or a light salad.