Anchovies packed in oil, drained and ½ cup rinsed
Garlic cloves 6 ea.
Oregano 2 Tbsp.
Thyme 2 Tbsp.
Parsley, coarsely chopped 2 Tbsp.
Black pepper, freshly ground
Extra virgin olive oil 2 cups
Red wine vinegar 1 tsp.
Amberjack fillets, 2”x 1” x ½” thick 12 ea.
Radicchio di chioggia, cut into 12 1 ea.
Extra virgin olive oil 2 Tbsp.
Sea salt and pepper, freshly ground
1.For the anchovy sauce: In a mortar, create a paste with the garlic, oregano, thyme, parsley, and black pepper. Add the olive oil until you reach a creamy consistency. Finish with the red wine vinegar. This process can also be done in a food processor.
2. Season the cut wedges of radicchio with salt and pepper. Grill, sauté, or bake the radicchio in an oven until cooked.
3. Season the amberjack with salt and pepper. Grill or sauté the fish to caramelize the exterior of the fish without overcooking the inside. Arrange the radicchio on serving plates while the radicchio is still hot. Place the amberjack fillets on the radicchio and drizzle with the anchovy sauce.