There is a fragrance that for me smells like home, celebration, and summer: it’s that of freshly caught fish.
I still remember my father, early in the morning, returning from fishing with hands smelling of salt and a shiny catch in the box.
Among sea breams, sea bass, and sardines, there she was: the majestic and fresh amberjack, destined to become the undisputed protagonist of lunch. My mother wasted no time.
As soon as the fish crossed the doorstep, she already knew what to prepare.
This was not just a dish, it was a ritual: pasta with fresh amberjack.
A simple sauce made with garden cherry tomatoes, the essential aroma of fried garlic, the savoriness of Taggiasca olives, and, that genius touch of my mother, the unexpected freshness of mint.
The whole amberjack, slowly cooked in the sauce, imparted an intense flavor and a creamy ragù.
Once filleted, the flesh was divided: part for seasoning the spaghetti, the other set aside for the second course.
A true masterpiece of domestic economy and taste!
There is no Christmas, or special lunch, that doesn’t bring me back to those moments with this dish.
A recipe that tastes of the sea, family, and love. Try it, and you will taste the true flavor of tradition.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, All seasons
- Energy 698.05 (Kcal)
- Carbohydrates 58.27 (g) of which sugars 9.45 (g)
- Proteins 61.21 (g)
- Fat 24.72 (g) of which saturated 1.88 (g)of which unsaturated 2.20 (g)
- Fibers 2.62 (g)
- Sodium 496.63 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 amberjack
- 11 oz rigatoni
- 3 cups cherry tomatoes
- 2.5 oz Taggiasca olives
- 2 cloves garlic
- 0.4 cups white wine
- 0.2 cups extra virgin olive oil
- 1 pinch black pepper
- to taste coarse salt
- 1 spicy chili pepper (Optional)
Tools
- 1 Casserole Tognana
- 1 Pot Lagostina
Steps
Clean the amberjack: if it hasn’t already been gutted by the fishmonger, clean the inside and scale it.
Rinse well and dry the outside with paper towel.
With a sharp knife, make 3-4 shallow diagonal cuts on both sides of the fish.Season the outside of the amberjack with salt and pepper.
Cut the cherry tomatoes in half.Chop a handful of mint leaves coarsely.
Sauté and Browning the Amberjack
In a very large pan (one that can accommodate the whole fish), heat generous extra virgin olive oil and add the garlic cloves (and chili pepper, if using).
When the garlic is almost golden, add a few mint leaves to perfume the oil, then immediately remove the garlic and mint from the pan.Place the whole amberjack in the pan and let it brown for 1-2 minutes on each side over high heat.
Deglaze with white wine and allow the alcohol to completely evaporate.
Slow Cooking of the Sauce and Fish
Add the halved cherry tomatoes, pitted Taggiasca olives, and hot water to the pan.
Lightly salt the sauce.
Immediately cover with a lid and reduce the heat to the minimum.
Let the amberjack cook in the sauce for about 20-25 minutes without turning it (the steam cooking will cook it evenly).
The sauce should reduce slowly, becoming tasty and concentrated.
Filleting and Creaming the Pasta
While the pasta cooks in salted water, remove the amberjack from the sauce with a spatula and gently place it on a cutting board.
Remove the skin and central bone.
Fillet the meat into coarse pieces, dividing the flesh into two parts:
Half (Ragù): Put it back into the sauce.
Half (Fillet): Set it aside to serve as a second course.
Drain the pasta very al dente.
Add it directly to the sauce with the amberjack ragù.
Finish cooking (creaming) for 1-2 minutes over high heat, adding a ladle of cooking water if needed to make it creamy.
Add the remaining chopped mint.
Plating and Tasting
First Course: Serve the hot pasta immediately, garnishing with some visible cherry tomatoes and olives and, if desired, a fresh mint leaf.
Second Course: Immediately after, serve the filleted amberjack flesh set aside, maybe accompanied by a light side dish.
Enjoy this splendid dish that tastes of the sea and home!
Storage, Tips and Variations
Storage Tips
The amberjack pasta recipe is best enjoyed immediately, but if leftovers or parts are prepared in advance, here’s how to handle them:
Cooked Amberjack (Flesh):
The leftover filleted amberjack flesh (the portion intended for the second course) can be stored in an airtight container in the refrigerator for up to 1-2 days.
It can be consumed cold (perfect for a seafood salad) or slightly warmed.
Ragù (Sauce):
The sauce without pasta can be stored in the refrigerator for 2 days.
Seasoned Pasta:
The pasta creamed with the sauce should be consumed immediately.
If leftovers persist, store in the refrigerator and consume by the next day, reheating well (keep in mind it will tend to absorb all the sauce and become more “rubbery”).
Freezing:
Freezing cooked amberjack or seasoned pasta is not recommended, as the fish flesh would tend to dry out, and the pasta would crumble once thawed.
💡 Tips for Perfect Success
Amberjack Quality:
The success of the dish depends on the freshness.
Ask the fishmonger for a wild amberjack and have it cleaned the same day of preparation.
Do Not Turn (or almost):
As discussed, using the lid allows for steam cooking.
If you must turn the fish, do so only once midway through cooking and with extreme care, using a wide spatula.
Cooking Water:
Don’t forget to reserve pasta cooking water!
It’s rich in starch and is the secret ingredient for creaming and making the sauce creamy without adding cream or butter.
Garlic and Mint:
Remove the garlic and mint immediately after browning the fish to prevent them from burning and leaving a bitter taste in the sauce.
🌿 Aromatic and Side Dish Variations
Citrus Aroma:
For a festive touch, add a thin lemon zest (only the yellow part) to the sauce at the start of cooking and remove it before serving.
It pairs excellently with amberjack.
Fresh vs. Dried Chili Pepper:
If you want it spicier, use thin slices of fresh chili pepper in the sauté instead of dried.
Alternative Herbs:
If you don’t like mint, you can replace it with fresh basil (great with tomato) or lemon thyme (very elegant).
Side Dish for the Fillet:
To accompany the leftover fillet portion (the second course), quickly prepare some puntarelle or sautéed chicory with oil, garlic, and a bit of vinegar, or a simple salad of arugula and cherry tomatoes.
❓ FAQ – Frequently Asked Questions about Amberjack
Can I use another type of fish if I can’t find Amberjack?
Yes, you can use any whole white fish suitable for stewing and large enough to be filleted.
Excellent alternatives are Sea Bass (Branzino) or Sea Bream.
Choose a fish of similar weight (around 2.2 lbs) to maintain the same cooking times.
Is Amberjack a fatty fish?
No, amberjack is classified as a semi-fat/lean fish.
Its flesh is very prized, firm, and flavorful, but it contains little fat, making it a great nutritional choice.
Do I have to use Taggiasca olives?
Taggiasca olives are recommended because they are delicate and fruity and do not overpower the taste of amberjack.
However, you can substitute them with black Gaeta olives (more savory) or Kalamata olives (more fleshy), if you prefer.
Can I prepare the sauce the day before?
You can prepare the base of the sauce (cherry tomatoes, olives, and seasonings) the day before.
I strongly advise against cooking the amberjack the day before and filleting it, as the flesh, if reheated twice, would tend to dry out and lose much freshness.
The cooking of the amberjack in the sauce should be done shortly before serving.
If my fish is smaller, how long should I cook it?
As a general rule, stewing a whole fish takes about 20-25 minutes for each kilogram of weight. If the fish is about 700-800g (1.5-1.75 lbs), cook for 15-20 minutes.
If the fish is about 1.2-1.3 kg (2.6-2.9 lbs), cook for 25-30 minutes.
Remember to check that the flesh flakes easily with a fork.
