Amberjack With Almonds And Pistachios

Preparation:

Preparation: In a mortar, grind the peeled almonds and pistachios with 4 cloves of garlic, slowly dropping the oil; add the breadcrumbs dipped in the vinegar and squeezed and continue to beat, adding 1 glass of vinegar, always dropping the oil slowly until it reaches the right creamy consistency. Grill the amberjack, add salt and pepper and cover with the sauce.