Lagostina Recipes: Grilled Amberjack with Crisp Vegetables
After having peeled the asparagus, pepper, zucchinis and spring onions, slice them vertically with a fairly uniform thickness, to help even out the cooking.
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- Lagostina Recipes: Grilled Amberjack with Crisp Vegetables
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Stove
- Paper towel
- Aluminum foil
- Plate
Ingredients
- 4 amberjack fillets (each 1inch thick)
- 7 oz. asparagus
- 1 pepper
- 2 zucchinis
- 2 spring onions
- Lemon peels
- Basil
- Extra virgin olive oil
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