Pan-Seared Amberjack with Coconut Curry Sauce

Pan-Seared Amberjack with Coconut Curry Sauce showcases a delightful fusion of vibrant, fresh flavors and the ease of seafood preparation. The tender, seared amberjack fillets sit beautifully in a rich, aromatic coconut curry sauce, making this recipe perfect for upgrading a weeknight meal or impressing guests with a restaurant-quality experience at home. Drawing inspiration from Southeast Asian cuisine and utilizing a flexible Western pan-searing method, this dish is a seamless blend of culinary traditions.

Amberjack is a meaty, firm fish that holds up well to searing and bold sauces. Known for its mild yet distinct flavor, amberjack takes on seasoning well while maintaining its own unique taste. Here, the fillets are seasoned simply with paprika, garlic powder, salt, and pepper to enhance their natural flavors without overpowering the dish. Seared in avocado oil until golden brown and crisp, the fish provides a satisfying textural contrast to the creamy coconut curry sauce.

At the core of this dish is the coconut curry sauce, influenced by Thai and Southeast Asian traditions. This tantalizing sauce combines red curry paste, coconut milk, and fresh aromatics, including garlic, ginger, and onions, to achieve a delicious blend of richness, spice, and freshness. Sliced red and green bell peppers contribute vibrant colors and a sweet crunch that beautifully contrasts the sauce’s creamy consistency. A hint of fish sauce and lime juice adds umami richness and a zesty lift.

What makes this dish particularly appealing is its versatility. The curry sauce is complex yet adaptable, and the amberjack can be substituted with other firm fish like mahi-mahi, halibut, or even salmon, depending on what’s available. Paired with steamed rice to soak up the luscious sauce, the dish becomes a complete meal that feels indulgent yet remains light and fresh.

The preparation is simple, making the dish easy to approach. First, the amberjack is seared to cook the fish to flaky perfection, and then the curry sauce is crafted in the same pan, allowing the flavors to meld together. The dish reaches its peak when the curry sauce is ladled over the amberjack fillets just before serving, guaranteeing that each bite of fish is paired with the rich, flavorful sauce sauce.

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This dish emphasizes both the eating experience and the flavors. The tender, flaky amberjack pairs wonderfully with the creamy curry sauce, while bell peppers and onions contribute additional texture and sweetness. A sprinkle of fresh cilantro and a squeeze of lime juice enhance the dish, giving it a vibrant feel satisfying.

If you’re looking for a fresh seafood experience or wish to try Thai-inspired flavors, Pan-Seared Amberjack with Coconut Curry Sauce is the perfect recipe to explore. The combination of rich flavors, smooth textures, and fresh ingredients ensures it’s a dish you’ll want to enjoy repeatedly. Ideal for family meals or hosting friends, this recipe brings a sophisticated touch and international flair to your dining experience.

Pan-Seared Amberjack with Coconut Curry Sauce

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Pan-Seared Amberjack with Coconut Curry Sauce combines perfectly seared amberjack fillets with a creamy, aromatic curry sauce made with coconut milk, red and green bell peppers, and warming spices. This dish is a vibrant fusion of Southeast Asian-inspired flavors and simple, elegant cooking techniques.

Ingredients

• For the Amberjack

• 4 fillets of amberjack (6-8 ounces)

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic powder

• 2 tablespoons avocado oil

• to taste, salt and ground black pepper

• For the Coconut Curry Sauce

• 1 tablespoon vegetable oil

• 1 small onion, thinly sliced

• 1 small red bell pepper, thinly sliced

• 1 small green bell pepper, thinly sliced

• 3 cloves of garlic, minced

• 1 tablespoon ginger, freshly grated

• 1 tablespoon red curry paste

• 1 teaspoon turmeric

• 1 teaspoon ground coriander

• 12 ounces coconut milk

• 1 tablespoon fish sauce

• 1 tablespoon lime juice, freshly squeezed

• to taste, salt and ground black pepper

• For Serving

• fresh cilantro

• steamed rice

• lime wedges

Directions

• Prepare the Amberjack:
  Pat the amberjack fillets dry with a paper towel. Season both sides with paprika, garlic powder, salt, and black pepper. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
  Once the oil is hot, add the fillets to the pan. Cook for 3-4 minutes on one side, then flip the fillets and cook for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork. Remove from the pan and set aside, tenting loosely with foil to keep warm.
• Make the Coconut Curry Sauce:
  Reduce the heat to medium and add 1 tablespoon of vegetable oil. Sauté the onion, red bell pepper, and green bell pepper for 4-5 minutes until softened. Stir in the garlic and ginger and cook for 1-2 minutes until fragrant. Add the red curry paste, turmeric, and ground coriander, stirring to coat the vegetables. Let the mixture cook for 2 minutes to toast the spices. Pour in the coconut milk, fish sauce, and lime juice. Stir to combine and bring the mixture to a simmer. Cook for 10 minutes, allowing it to thicken slightly. Taste and adjust seasoning with salt and black pepper, if needed.
• Assemble and Serve:
  Place the pan-seared amberjack fillets on serving plates. Spoon the coconut curry sauce over the fish, letting it cascade over the sides. Garnish with fresh cilantro and serve with steamed rice and lime wedges on the side.