Brown Butter Seared Amber Jack

Lemon Lime Kampachi (AmberJack)


Brown Butter Seared Amber Jack

Photography by Nick Kern

This is the finale for Eating In Bed’s Japanese Food Week!

Kampachi, or Amber Jack  is a type of Yellowtail found in the Pacific off Hawaii; they’re sustainable and healthy for you with their lean protein, healthy unsaturated fats, and Omega 3 Fatty Acids.  They’re also native to Japan and are referred to by several names: Kanpachi, Kampachi, and Amber Jack.  Kampachi is light and flaky like a Tilapia or Perch with a flavor that’s delightfully reminiscent of Salmon.  The Citrus Sauce and sprinkling of Dill add great flavors that compliment the fish well.




  • 1/2 Lb Kampachi Filet
  • 1/3 Cup Orange Juice
  • 1 Lemon Juiced
  • 1 Tsp Rice Wine Vinegar
  • 1/3 Can Sierra Mist
  • 1 Tsp Lemon Pepper
  • 1 Tsp Salt
  • 2 Tsp Dill
  • 1 Tbsp Butter


  1. Hit the fish with Salt and Pepper
  2. Preheat oven to 375
  3. In a Small Pan combine the Lemon Juice, Orange Juice, Rice Wine Vinegar, and Sierra Mist over High Heat
  4. Bring to a Boil for 5-6 Minutes then lower to Medium Heat
  5. Melt the butter in a pan over Medium-High Heat until it starts to brown
  6. Put the Kampachi in the butter meat side down
  7. Cook 3-4 Minutes until starting to brown
  8. Flip and cook 2-3 Mins Skin Side Down
  9. Place Filet in Small Baking Dish
  10. Cover Filet with Sauce
  11. Cover Baking Dish with Aluminum Foil
  12. Cook for 10-15 minutes until it flakes by fork


I found the Kampachi at a Japanese Market in LA, if you can’t find it at one of these markets you may have to settle for getting it at a sushi restaurant, but this dish was surprisingly good.  I wasn’t particularly in a fish eating mood when I made it, but after it was finished it smelled too good to resist.  It flaked apart from the touch of my fork, and melted in mouth with a light flavorful citrus flavor.  So if you’re digging this recipe, be sure to check out our Facebook for updates and to interact with other foodies out there!


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