Savoro amberjack

Savoro amberjack

4 servings


  • 2 steaks of ΝIREUSamberjack
  • All-purpose flour
  • Olive oil for frying
  • 1 garlic clove
  • 2 rosemary sprigs
  • 2 tbs Zante currants
  • 2 tbs sultanas
  • 4 tbs pine kernels
  • 2 star anises
  • ¼ cup of vinegar
  • Sea salt


Salt and pepper NIREUS’ amberjack steaks. Then flour up the steaks and tap off the extra flour. Heat up olive oil in a frying pan to saute the star anises and garlic for 2 minutes and then add the amberjack steaks. Fry each side for 5 minutes. Then add the currants, sultanas, pine kernels, fresh rosemary and pour in the vinegar at the end. Allow 2-3 minutes for the vinegar to evaporate and give fragrance to our fish.


How much oil does fish need in the frying pan?

When frying an amberjack steak, not much is needed. The steaks should be covered in oil up to about half their height.

The recipe was exclusively developed by the food blogger and chef Eva Parakentaki for NIREUS.