By Pierre Yaldo
Staff Writer
In the world of hook and lining, last year was known throughout California as the “Year of the Yellowtail,” as currents much warmer than past years delivered a heavy bounty of this fish into our local waters.
The Pacific Yellowtail is prized for its beautiful looks, great strength and even greater fare on the dinner table. Unless you’ve got the time to fish for one, your local seafood market is the easiest way to get your hands on this sustainable source of protein. Once you’ve got some, preparing it is easy.
Things you’ll need:
- Fresh/frozen Yellowtail fillet(s)
- Salt
- Pepper
- Garlic (optional)
- Oregano (optional)
- ½ stick of butter
- Olive/vegetable oil
- Aluminum foil
Instructions:
- If fish is frozen, thaw it out in the fridge for a few hours (Do not thaw on the kitchen counter, as Yellowtail is a delicate meat).
- Preheat the grill to medium heat or 350 degrees Fahrenheit.
- Cut a sheet of aluminum/tin foil large enough to wrap each fillet separately and very lightly coat the foil with olive or vegetable oil to prevent sticking.
- Microwave the butter and pour into a bowl, marinating the fillets for a few seconds.
- Place fillets on the foil and add the remaining butter from the bowl onto the fillets, then season both sides with a few pinches of salt and a pinch of pepper.
- Lightly season with garlic and oregano if desired.
- Wrap the fillets in the foil and poke a few small holes with a fork to stop the meat from overheating.
- Let the fillet(s) grill for 5 minutes on each side.
- Serve immediately after removing from grill, with a lemon wedge.
Do you have a favorite recipe that you would like to share? Send any recipes or suggestions to Culinary Corner at [email protected] and you may see your recipe featured in the next issue.