Sautéed Amberjack with Balsamic Vinegar

Sautéed Amberjack with Balsamic Vinegar

Let's make an easy Italian dish by adding olive oil and Balsamic vinegar to sautéed amberjack! The sweet-tart taste is superb!


Amberjack (buri)
2 pieces
Salt (for prepping)
as needed
Flour, salt, pepper (for seasoning)
a small amount
Olive oil (for the frying pan)
as needed
Tomatoes, parsley, broccoli (for garnish)
as needed
Balsamic vinegar
to taste
Extra virgin olive oil
as needed


1. Sprinkle the amberjack with salt and let sit for 15 minutes. Rinse and pat dry.
2. Using a strainer or something similar, dust the amberjack with the salt, pepper, and flour.
3. Heat the olive oil in a frying pan and sauté the amberjack. When it becomes golden brown and crispy, flip over and finish cooking over low to medium heat.
4. Transfer to a plate and add some toppings. Sprinkle with olive oil and Balsamic vinegar.

Story Behind this Recipe

I wanted to come up with a new way of preparing amberjack.