{"id":6796,"date":"2015-03-02T17:48:01","date_gmt":"2015-03-03T00:48:01","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=6796"},"modified":"2015-03-02T17:48:01","modified_gmt":"2015-03-03T00:48:01","slug":"amber-jack-spice-rub","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2015\/03\/amber-jack-spice-rub\/","title":{"rendered":"Amber Jack Spice Rub?"},"content":{"rendered":"

From The Admirals Kitchen is Open Again!!<\/strong>
\nAmber Jack Spice Rub?<\/strong><\/p>\n

Ingredients<\/strong>
\n1 (1-pound) amberjack fillet
\n1 tablespoon paprika
\n2 teaspoons onion powder
\n2 teaspoons garlic powder
\n1 teaspoon dried thyme
\n1 teaspoon dried oregano
\n1 teaspoon black pepper
\n1\/2 teaspoon ground red pepper<\/p>\n

Preparation<\/strong>
\n1. Cut fillet into 4 equal pieces. Combine paprika and next 6 ingredients in a small bowl; stir well. Dredge fish in spice mixture; let stand 5 minutes.
\n2. Coat a large cast-iron skillet with cooking spray; place over high heat until very hot. Add fish, and cook 3 minutes. Turn fish, and cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork. Fish should look charred. (You may prefer to do this procedure outside due to the small amount of smoke that is created.)<\/p>\n

 <\/p>\n

Grilled Amberjack Sandwiches with Spicy Tarta!<\/strong><\/p>\n

Ingredients<\/strong>
\nFour 4- to 6-ounce amberjack fillets, cleaned of all skin and bones ( mahi does well as a substitute)
\n2 tablespoons olive oil
\n2 teaspoons fish rub, such as Emeril’s Fish Rub
\n1 cup mayonnaise, homemade or store-bought
\n2 tablespoons minced fresh cilantro or dill
\n2 tablespoons dill pickle relish
\n2 teaspoons minced garlic
\nSea salt and cracked black pepper
\n1 to 2 tablespoons hot sauce of choice, preferably Louisiana-style or Sriracha
\n4 medium hamburger buns or rolls of choice
\n4 large leaves romaine lettuce<\/p>\n

Directions<\/strong>
\nHeat a grill or grill pan to medium heat.
\nBrush the fillets with the olive oil and sprinkle on all sides with the fish rub. When the grill is hot, place the fillets evenly spaced on the grill. Cook until the fish is just cooked through, about 5 minutes per side. Flip only once if possible.
\nWhile the fish is cooking, combine the mayonnaise, cilantro, relish, garlic and a sprinkle of salt and pepper in a medium bowl. Start with a generous tablespoon of hot sauce, then stir and taste to assess the heat. If more is preferred, add up to 1 more tablespoon. Set aside.
\nSlice the buns and place face-down on the grill until toasted, or toast in the oven. Spread the desired amount of the tartar sauce, around 2 tablespoons, on the top half of each bun. Place the grilled fish on the bottom halves.
\nIf desired, quickly grill the romaine leaves until some light charring occurs. Top each sandwich with 1 leaf and enjoy!
\nSteak-like fish, such as amberjack or mahi, indicate their doneness as the sides turn white. Once the sides are white a little over halfway, flip the fish.<\/p>\n

 <\/p>\n

\"JC's<\/a>

JC’s Sportfishing<\/p><\/div>\n

Craig Leonard
\nCresta Del Mar Homesites\/Homes
\nCentury 21 Los Cabos Real Estate
\nEmail: caboluxuryhomes@gmail.com
\nWebsite: http:\/\/www.vacationrentalsloscabos.com<\/a>
\nCell\u00a0 Dialing From U.S.\/CAN Cell 011 52 1 624 160 9039
\nOffice Dialing From U.S\/CAN 011 52 624 145 8631
\nHome Dialing From U.S\/CAN 011 52 624 105 1458
\nDialing Locally Cell 044 624 160 9039
\nOffice Locally 145 8631
\nHome Locally 105 1458<\/p>\n","protected":false},"excerpt":{"rendered":"

From The Admirals Kitchen is Open Again!! Amber Jack Spice Rub? Ingredients 1 (1-pound) amberjack fillet 1 tablespoon paprika 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon black pepper 1\/2 teaspoon ground red pepper Preparation 1. Cut fillet into 4 equal pieces. Combine paprika and […]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[840,597,649,650],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/6796"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=6796"}],"version-history":[{"count":1,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/6796\/revisions"}],"predecessor-version":[{"id":6797,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/6796\/revisions\/6797"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=6796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=6796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=6796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}