- 2 tablespoons olive oil, divided
- 2 large cloves garlic, chopped
- 1 (14.5 ounce) can diced tomatoes
- salt and ground black pepper to taste
- 1 cup baby spinach
- 3 tablespoons chopped fresh basil
- 2 tablespoons capers
- 4 (4 ounce) fillets amberjack, cut 3/4-inch thick
- Heat 1 tablespoon oil in a large skillet over medium-low heat. Add garlic; cook and stir until softened, 2 to 4 minutes. Add tomatoes, salt, and pepper; cook and stir over medium heat until heated through, about 5 minutes. Stir in spinach, basil, and capers. Cook until most of the liquid has evaporated and sauce is thick and chunky, 10 to 20 minutes.
- Preheat grill for medium heat.
- Rub remaining 1 tablespoon oil over amberjack fillets. Sprinkle salt and pepper on top. Grill fillets until opaque and flaky, 3 to 4 minutes per side.
- Serve fillets topped with sauce.