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.
