CEDAR PLANK AMBERJACK..........................................more recipes

24oz Amberjack filets
Sea salt and cracked pepper to taste Brush Amberjack with olive oil and season.

COOKING PROCESS
Place onto soaked cedar plank into oven at 375.Grill fish on both sides until cooked through.

HOMEMADE TOMATO-MINT MAYONNAISE
2 whole tomatoes- skins and seeds removed
2 tbs tomato paste
1 bunch mint leaves
2 garlic cloves, pureed
1 tbs Dijon mustard
2 egg yolks
1-cup olive oil

In food processor place all ingredients and puree until smooth.
Slowly add olive oil until mayonnaise texture forms.
Salt and pepper to taste.

GRILLED POTATO, SWEET ONION AND PANCETTA SALAD
3 medium potatoes-parboiled to ¾ cooked
1 large Vidalia or Spanish onion-cut into '/2 inch rings
5 oz. Pancetta or smoked bacon 2 tbs Dijon mustard '/2 cup olive oil
1 lemon juiced
2-clove garlic- pureed
1 tbs honey
1 tbs chopped mint
1 tbs chopped tarragon
Salt and cracked pepper to taste
l/4cup red wine vinegar

Parboil potatoes skin on ¾ through
Place onions on bbq and grill on both sides until softens
BBQpotatoes on both sides until cooked through but still holding together
Saute pancetta or bacon until fat is rendered and strain, keeping the bacon fat on the side Place all ingredients in mixing bowl and toss adding bacon fat and less olive oil if desired for more flavour

PRESENTATION & GARNISH
Place potatoes salad on plate and then fish a little off to the side.
Place may in a squeeze bottle and zig zag across plate or spoon mayo on to fish