December 1, 2011
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Recipes
Photo by Phil Smith
Grilled Amberjack
2 portions
1 pound fresh and skinned amberjack (2 8-ounce pieces)
4 ounces olive oil
Salt as needed
Ground black pepper as needed
1 cup balsamic vinegar
12 cloves garlic
Sliver garlic cloves lengthwise and toast until golden brown in olive oil. Set aside to cool. In small saucepan reduce balsamic vinegar into syrup consistency and set aside. Rub amberjack fish fillets with garlic-flavored oil, salt, and pepper. Grill on charcoal or gas grill. You may finish in oven. Serve amberjack on platter and drizzle with the balsamic glaze and top with toasted garlic slivers.
- February 10
“Dark Star Orchestra”
8 p.m., Old National Centre, 502 N. New Jersey St. - February 10
“10th annual Greenwood Valentine’s Dance”
, - December 28
“Untitled document”
, Johnson County Fairgrounds - October 1
“Mallow Run Winery for Winter Warm-up Weekend”
Noon to 6 p.m., Mallow Run Winery, 6964 W. Whiteland Road - January 1
“Indianapolis Home Show”
, Indiana State Fairgrounds - April 1
“STOMP”
7:30 p.m., IU Auditorium, 1211 E. Seventh St.