4 tbsp olive oil
2 cloves garlic
¼ cup toasted almonds, chopped
¼ cup chopped Kalamata olives
½ cup halved cherry tomatoes
salt and pepper
Heat 2 tablespoons olive oil over medium high heat in a non-stick skillet. Pat amberjack steak dry with a paper towel and sprinkle with salt and pepper. Place steaks in pan, skin side down and cook for 1-2 minutes, until skin is crispy. Lay steak down flat in the pan and cook another 2 minutes, then turn again.
Remove from heat and place on a paper towel. Set aside.
Finely chop garlic cloves and place in mortal and pestle or food processor. Add chopped almonds and remaining olive oil. Pound using pestle or pulse food processor until a chunky paste forms. Fold in cherry tomato halves. Spoon mixture over amberjack steaks and serve.