Grilled Yellowtail with Herb Butter
From The Admirals Kitchen – Grilled Yellowtail with Herb Butter
JC’s Sportfishing
Yellowtail seems to be a great fish to chuck on the grill and its darkish, meaty flesh takes on any flavor really well – it’s hard to mess up Grilled Yellowtail (except if you overcook it)
The great thing about having a fish braai or even preparing a piece of fish for dinner is that it literally takes a few minutes to cook. With fish, like this Grilled Yellowtail, I find that less is better. The simpler you keep your recipe – the better the outcome is.
I decided to flavor my Grilled Yellowtail with beautiful lemon butter, salt and pepper and a wonderful mix of fresh herbs to give extra aroma and taste to the dish. It turned out great, and with a couple of friends, a few glasses of wine and some mouthwatering sides – the Grilled Yellowtail didn’t last long.
INGREDIENTS FOR GRILLED YELLOWTAIL:
- 1.2 kg Yellowtail – butterflied (a good fishmonger will clean it up real nice)
- 2 lemons
- 1 cup of melted butter
- Salt and black pepper
- A handful of curly parsley, chopped fine
- A handful of chives, chopped fine
- A handful of dill, chopped fine
- Foil
METHOD FOR GRILLED YELLOWTAIL:
- Open the butterflied fish and rest it skin down on the foil.
- Add the juice of one lemon to the melted butter.
- Season with salt and black pepper and brush half the lemon butter over the fish.
- Arrange the fish on a roster – it’s just so much easier to handle on a hot braai.
- Cook on a hot grill (skin down) for about 10 minutes until the fish is hot right through. By now you can test if the fish is done by gently lifting the flesh with a fork. If it flakes – it’s done.
- Add the chopped herbs to the remaining butter and brush over the hot fish, drizzle with more fresh lemon juice from the other lemon, season, remove from heat and serve with your choice of sides.
The Yellowtail’s flesh has become so tender and buttery, and the flavor of the herbs made this dish a real treat.