2 greater amberjack steaks, skin on
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
Pat steaks dry with a paper towel and sprinkle with salt and pepper.
Heat 2 tablespoons olive oil over medium high heat in a skillet.
Place steaks in pan, skin side down and cook for ~2-3 minutes (longer if large steaks), until skin is crispy. Lay steak down flat in the pan and cook another 2 minutes, then flip again. Cook until the meat flakes and is white through.
Remove from heat and place on a paper towel. Set aside.
Finely chop garlic cloves and place in mortar 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. Enjoy!