Pan Seared Amberjack Medallions + Cod Cakes Recipe

Prepare the Amberjack

Season the amberjack fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the fillets for about 4 minutes on each side until golden brown and cooked through. Remove from heat and keep warm.

Make the Cod Cakes

In a bowl, flake the cooked cod fillets and combine with breadcrumbs, eggs, green onions, garlic, mayonnaise, mustard, and Old Bay seasoning. Form into patties and refrigerate for 30 minutes. Heat olive oil in a skillet and fry the cakes for about 4-5 minutes on each side until golden brown.

Prepare the Sauce

In a saucepan, combine heavy cream, Pernod, lime juice, and chili powder. Simmer on low heat until slightly thickened. Stir occasionally and season to taste.

Make the Arancini

Cook Arborio rice in vegetable broth until creamy. Allow to cool, then mix in Parmesan cheese and roasted tomatoes. Form into balls, dust with flour, dip in beaten egg, and coat with breadcrumbs. Fry in hot oil until golden brown.

Sauté the Vegetables

In a pan, heat olive oil and sauté sliced zucchini, chopped bell pepper, and sliced carrots until tender. Season with salt and pepper.