yellowtail recipes
macadamia-crusted yellowtail with mango-papaya salsa
2 large red bell peppers, cut into 1/4-inch pieces
1 mango, peeled, pitted, cut into 1/4-inch pieces
1 papaya, peeled, seeded, cut into 1/4-inch pieces
1 cup finely chopped fresh cilantro
1/2 small red onion, finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon finely chopped garlic
1/4 teaspoon cayenne pepper
1/2 cup all purpose flour
2 large eggs
3 cups macadamia nuts
6 6-ounce yellowtail or red snapper fillets
4 tablespoons olive oil
Combine first 10 ingredients in large bowl and stir to blend.
Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead.
Cover and refrigerate. Bring to room temperature before serving.)
Preheat oven to 350°F. Place flour in shallow bowl. Whisk eggs in small bowl to blend.
Finely grind nuts in processor. Transfer nuts to another bowl. Sprinkle fish with salt
and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating
completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat.
Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side.
Transfer fillets to large baking sheet.
Bake fish until just opaque in center, about 7 minutes.
Divide salsa among 6 plates.
Top with fish and serve.
yellowtail carpaccio
1/2 pound fresh yellowtail
fillet (or substitute fresh cod)
juice of 1 lemon
1/2 teaspoon fennel seeds
salt and freshly ground pepper
2/3 cup extra-virgin olive oil
1/2 fennel bulb, thinly sliced
1 tomato, thinly sliced
1 large stalk celery, thinly sliced
With a sharp knife, slice the yellowtail into thin pieces, place on
a flat dish, cover with plastic wrap, and set aside in the refrigerator
until ready to serve. In a separate bowl, combine the lemon juice
and the fennel seeds, and season with salt and pepper. Whisk,
adding the olive oil in a slow, steady stream, until emulsified. Add
the sliced fennel to the lemon juice mixture, toss, and set aside
to marinate for 10 minutes. To serve, arrange the tomato slices on
4 individual plates. Fan the yellowtail slices over the tomatoes,
arrange the celery in the center, and top with the dressed fennel.
yellowtail teriyaki
4 fillets buri (yellowtail)
2 tbsps sake rice wine
1 tbsp soy sauce
For teriyaki sauce: 2 tsps sugar,
3 tbsp soy sauce, 4 tbsps mirin
Mix sake and soy sauce in a bowl and marinate fish in the sauce
for 5-10 minutes. Wipe the liquid from the fish and set aside. Heat
some oil in a frying pan and fry fish until browned. Mix teriyaki
sauce ingredients to make teriyaki sauce. Wipe some excess oil in
the frying pan with a pager towel. Pour teriyaki sauce over fish in
the pan. Simmer the fish for 10 minutes over low heat.
yellowtail a la gruntag
1/2 cup white wine
2 tablespoons brandy-based orange liqueur (Grand Marnier®)
1 tablespoon grated fresh ginger root
1 cup hollandaise sauce
1 tablespoon frozen orange juice concentrate, thawed
8 (3 ounce) fillets yellowtail flounder
4 tablespoons orange juice
8 pinches dried thyme
8 teaspoons butter
In a small saucepan over medium heat, combine the white wine,
Grand Marnier, and grated ginger. Bring to a boil, and reduce the
mixture by one half. Strain, and set aside to cool slightly. Whisk
the reduction into the hollandaise sauce, and mix in orange juice concentrate.
Preheat your oven's broiler. Place the filets onto a baking sheet,
and dot each one with one teaspoon of butter, sprinkle with a
pinch of thyme, and drizzle with 1/2 tablespoon of orange juice.
Broil the fillets for 3 to 5 minutes, or until just barely done. Fish s
hould be opaque and flake with a fork. Ladle sauce onto plates,
and place yellowtail fillets onto sauce.
shrimp & mango-stuffed yellowtail
1 cup finely crumbled,
dry French or Italian bread
4 ounces (2/3 cup) finely chopped shrimp
1/2 cup finely diced mango
2 tablespoons thinly sliced scallion
1-1/2 tablespoons Worcestershire sauce
1/2 teaspoon turmeric
1/2 teaspoon ground allspice
(NOT pumpkin pie spice)
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 (8-ounce) yellowtail fillets,
each about 1/2- to 3/4-inch thick
2 teaspoons Pickapeppa Pepper Sauce
(available in specialty markets)
Preheat oven to 375 degrees F. Coat a baking pan with
nonstick cooking spray.
In a medium bowl, combine all the ingredients except the
fish and Pickapeppa Pepper Sauce until well moistened. Slice
the fillets almost in half, horizontally, leaving the top and
bottom barely attached. Lay the fillets, open face, on the
baking pan, and spread the stuffing on the two bottom fillets.
Bake for 10 minutes, or until the bottom fillet appears almost
thoroughly cooked and the stuffing is piping hot. Flip the top
fillet onto the stuffing, and spread the Pickapeppa Pepper Sauce
over the top. Bake another 5 minutes, until the fish flakes easily
when tested with a fork. Cut each stuffed fillet into two pieces.
sesame crusted yellowtail
Yellowtail Fillet
flour for dredging
egg wash - 2 eggs, 1 cup whole milk,
1/4 cup water - beat well with whisk
Sesame seed flour - 1/2 cup flour,
2 Tbsp black sesame Seeds,
2 Tbsp white sesame seeds - mix well
1 Tbsp toasted sesame oil
1 Tbsp canola oil
2 cloves garlic, chopped
2 tsp fresh ginger, chopped
3-4 large shiitake mushroom caps slices,
more if small
2 Tbsp white wine
1/4 cup chicken stock (low sodium)
1 Tbsp soy sauce
1 tsp honey
1 scallion, sliced
2 tsp butter (unsalted)
1. Dredge fish in flour and shake excess off.
2. Dip in egg wash
3. Dredge in sesame flour.
4. Add oils to medium hot skillet. Add fillet and lightly brown
both sides.
5. Place in 400°F oven for 10-15 minutes to finish cooking.
6. While fish is cooking in the oven, prepare sauce in the
same skillet, adding more oil if needed.
7. Sauté the garlic, ginger and shiitake mushrooms.
8. Add the wine, stock, soy sauce and honey. Reduce by
about 1/2, until it starts to thicken.
9. Add scallions and finish by swirling in butter off the heat.
10. Serve sauce over fillet.
yellowtail ratatouille
5 tbsp Olive Oil, divided
1 medium Yellow Onion, chopped
3 medium Tomatoes, chopped
1 small Eggplant, diced
2 medium Red Bell Peppers, diced
2 medium Zucchini, diced
3 cloves Garlic, finely chopped
4 tbsp fresh Lemon Juice, divided
1/2 tsp Salt
1/4 tsp freshly ground Black Pepper
1 1/2 pounds Fish Steaks, cut into 1-inch chunks
3 tbsp chopped fresh Basil or Parsley
1. In a large skillet, heat 3 tbsp of the oil over medium heat.
Add the onion and sauté until it is softened, about 5 minutes.
2. Add the tomatoes, eggplant, peppers, and zucchini,
and lower the heat to medium-low. Cook the mixture at a simmer,
stirring occasionally, until the vegetables are tender, about 20
minutes.
3. Add half the lemon juice, salt, and pepper to the skillet and
cook for 1 minute. Stir in the basil and transfer ratatouille to a
serving platter.
4. Add the remaining oil to the skillet and raise heat to
medium-high. Add the fish and cook, stirring, until golden
around the edges and done to taste inside, about 2-3 minutes.
5. Stir in the remaining lemon juice and serve immediately,
on top of the ratatouille.
broiled yellowtail with orange cumin sauce
1/4 c. cumin seeds
1 c. fresh orange juice
1 tbsp. dark brown sugar
4 (3/4" thick) fillets yellowtail
1/4 c. virgin olive oil
1 orange, thinly sliced for garnish (opt.)
Parsley sprigs for garnish (opt.)
1. In small dry heavy gauge skillet, toast cumin seeds over
medium heat about 2 minutes, or until fragrance is released.
Shake skillet from time to time to keep seeds from scorching.
Grind seeds with mortar and pestle or place between 2 sheets
of wax paper and crush with rolling pin.
2. For sauce, combine juice, cumin and sugar in small saucepan.
Bring to a boil over high heat and reduce sauce to 1/2 cup, about
5 minutes.
3. Preheat broiler.
4. Wipe tuna fillets with damp paper towels. Place fillets in broiling
pan and brush them on both sides with olive oil.
5. Broil 4" to 5" from heating element, 3 to 4 minutes per side.
6. While fillets are broiling, warm serving platter under hot
running water.
7. Just before fillets are done, dry platter. With metal spatula,
transfer fillets to warm platter and top each with sauce. Garnish
platter with orange slices and parsley sprigs, if desired.
yellowtail teriyaki
- 2 yellowtail fillets
- (A)
1/2 T Kikkoman Soy Sauce
1/2 T Japanese Sake
1 t juice from grated ginger
- 1 T Japanese Sake
- (B)
2 T Kikkoman Soy Sauce
2 T Kikkoman Manjo Mirin
(sweet cooking rice wine)
2/3 T sugar
- 1 t cooking oil
- 2 pickled ginger stems
- 1/2 stalk long onion
- Mix the ingredients for (A) in bowl, add yellowtail fillets and let
marinade for 10 minutes. Chop long onion into 3-cm long pieces.
Mix the ingredients for (B).
- Heat frying pan and stir-fry long onion until browned. Remove
long onion and add cooking oil. Wipe excess marinade from
yellowtail. Place yellowtail in the frying pan with the skin side
down.
- When both sides of yellowtail are browned, remove excess oil
from the frying pan. Add sake. Cover the pan and steam for 2
minutes.
- Add (B) and long onion, and spoon broth over yellowtail while
simmering. Garnish with pickled ginger stems.
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