Yellowtail Recipes

GRILLED YELLOWTAIL WITH MANGO SALSA

Grilled Yellowtail with Mango Salsa image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes)
4 tablespoons ancho chile powder
4 tablespoons kosher salt
2 tablespoons black pepper
Olive oil
Mango Salsa, recipe follows
2 mangoes, small dice
1 medium red onion, small dice
1 cucumber, peeled, seeded, small dice
2 jalapeno peppers, minced
1/4 cup cilantro leaves, chopped
1/2 tablespoons ancho chile powder
2 large limes, juiced
2 tablespoons olive oil
Salt
Pepper

Steps:

Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa.
To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.

FRESH YELLOWTAIL FILLET WITH LIME AND GINGER

Fresh Yellowtail Fillet with Lime and Ginger image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds skinless yellowtail fillet, cut in 4 equal pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons diced green onions
2 tablespoons diced tomatoes
2 tablespoons blanched julienne cut citrus zests (any combination, lime, lemon, orange, grapefruit and yuzu)
2 tablespoons julienne cut ginger
3 ounces red wine
4 to 6 ounces heavy cream
2 ounces unsalted butter
1 to 2 ounces fresh lime juice
1 tablespoon chopped parsley leaves

Steps:

Preheat the oven to 400 degrees F. Season the yellowtail with salt and pepper, to taste. Preheat a nonstick, ovenproof skillet, coated with the olive oil. Add the yellowtail, flesh side down, and cook until brown, about 2 or 3 minutes. Turn the fish over and put the skillet into the oven for 5 minutes.
Remove the skillet from the oven and transfer the fish to a warm platter. Pour any excess oil from the pan. Add the green onions, tomato, citrus zest and ginger and saute, over low heat, for 1 to 2 minutes. Add the wine and deglaze the skillet. Reduce the liquid by half, and then add the heavy cream. Reduce until lightly thickened. Whisk in the butter, lime juice and parsley. Season, to taste, with salt and pepper. Spoon the sauce over the fish and serve.

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