Miso-butter Crusted Amberjack

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• 4 Firm white fish fillets (You know, like the fresh caught Amberjack you just brought home from your awesome deep sea fishing trip with FoxSea Lady Charters!)
• 2 Tablespoons softened butter
• 1/2 Tablespoon grated ginger (we use squeeze ginger if we don't have any fresh)
• 1 Tablespoon garlic (or jar-lic is fine too)
• 1 1/2 Tablespoons + 4 teaspoons miso paste- divided
• 2 Tablespoon oil- divided (veg, canola, EVOO whatever you'd like)
• Lemon wedges for serving

1. Preheat oven to 375 degrees, prepare large baking sheet (greased, use foil, parchement paper- whatever just make sure it ain't gonna stick!)
2. Mix softened butter, garlic, ginger, 1 1/2 TBS miso and 1 tablespoon oil until incorporated
3. Gently combine panko breadcrumbs and miso butter mixture (JUST FOLD IT IN! https://www.youtube.com/watch?v=NywzrUJnmTo), set aside
4. Pat dry fish and rub 1 Tablespoon oil all over filets, season with salt & pepper
5. Smooth 1 tsp of miso all over each filet
6. Gently press 1/4 of the panko miso butter mixture on the fish, coating each fillet
7. Bake in pre-heated oven until golden brown and internal temperature has reached 145 degrees. Cook time will depend on size of fillets but 10-15 minutes is the average. We recommend using an instant read thermometer.
8. Serve with lemon wedges if you've got 'em!

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