Do you love seafood? Then you won’t want to miss these yellowtail recipes! Each one is beginner-friendly and just as tasty as the last.
Yellowtail is a saltwater fish that’s firm and mildly sweet. The name itself can be a little confusing. Yellowtail isn’t a single type of fish. Rather, it refers to species like amberjack and snapper. Head to Japan, and you’ll hear it called hamachi.
It’s a delicious, versatile fish that makes a wonderful meal no matter how you prepare it.
Whether you prefer it grilled, baked, or raw, there are plenty of delicious yellowtail recipes to try.
Who needs takeout when you have this teriyaki yellowtail?
This restaurant-quality meal would rack up a pricey bill. Yet, you can make it at home for a fraction of the price.
You know what else is great? It’s beginner-friendly.
Mix the umami sauce, bake the filets, and brush them with the sauce. It will take you 30 minutes tops.
Nothing adds a ton of flavor to fish like blackened seasoning. The spices add a crisp layer that can’t be topped.
If you’re in the mood to try it, no need to head to the store. You can blend your own seasoning.
Paprika, cayenne, cumin, thyme, pepper, and salt are all you need. Mustard powder is also a nice addition for more bite.
Yes, yes, yes! Japanese seared hamachi yellowtail is to die for!
Searing the filet with sake soaked ginger eliminates any fishiness. And the flavor itself is exquisite.
Pair it with a ponzu and yuzu dipping sauce for an umami and citrusy kick. Ginger root is also optional for the sauce, but I think it’s a must.
Old Bay and seafood go hand-in-hand, and this is a match made in heaven!
The combo of spices and herbs in the blend do wonders to complement the yellowtail.
Season the filets, top them with butter, and bake them. Let the oven work its magic for about 10 minutes. You know the fish is ready when it’s no longer opaque and easily flakes.
Here’s a romantic dinner idea that doesn’t involve a steep restaurant bill.
Brown butter yellowtail comes with a zesty white wine infused cream sauce. For the side, you get spinach orzo cooked in stock with a twist of lemon.
What’s the catch? The meal takes about an hour.
In the meantime, pour a couple of glasses of wine. Sometimes, a date night at home is exactly what you need.
Had a long week? Treat yourself to a seafood pasta dinner.
A Dutch yellowtail filet is served atop buttery tagliatelle complemented by garlic and herbs. It’s simple, savory, tasty, and quick.
The seasoning and pan-frying method is universal. So you can use this yellowtail cooking method for other dishes, too.
Since yellowtail is a firm fish, pan-frying is an excellent choice. It doesn’t stick or fall apart like a delicate white fish.
A couple of minutes on each side gives it a crispy exterior. Meanwhile, the inside remains flaky.
For extra texture, bread it in almond flour. Garlic powder, salt, and pepper are all you need for seasonings.
Any fish connoisseur can appreciate a sashimi-grade yellowtail tuna filet. They’ll also agree the best way to enjoy it is raw. And this carpaccio is astounding!
Thinly-sliced yellowtail gets plated with a bright yuzu sauce and green onions.
It’s a simple dish, yet every ingredient is carefully selected to accentuate the fish.
If you’re looking for a simple dinner even non-fish lovers will devour, this recipe fits the bill.
You brush the yellowtail with lemon butter and grill it. Right before serving, top it with more herbs and butter.
It’s a quick and easy crowd-pleaser that’s great for a cookout.
Sorry for drooling, but this dish has my mouth watering!
The succulent yellowtail snapper has the most flavorful Cajun seasoning. It’s spicy, warm, and has depth.
The fresh mango avocado chutney is the perfect complement. It brightens up the fish to present a fantastic contrast of flavors.
New to cooking whole fish? Turn on the oven and let this recipe show you what to do.
You brush the yellowtail with seasoned butter and stuff some inside the fish.
While you’re at it, add garlic and lemon slices, too. Bake it for 30 minutes, then garnish it. It looks impressive, tastes great, and anyone can make it.
Just be careful when you’re eating this. You want to be sure to fully pick the meat off the bones.
You probably can’t hop on a plane to Key Largo on a whim. So let the vacation come to you with this yellowtail dish.
The fish has a panko breadcrumb and onion ring crust with blackened seasoning. If that isn’t great enough, it’s topped with Key lime butter and mango salsa.
Talk about a beachside meal! The only thing missing is a tropical cocktail in hand.
You know it’s a fiesta when these mini tacos hit the table!
Fun, festive, and fresh, these tacos are tasty tidbits to share.
Each mini tortilla has a filling of spicy yellowtail and black bean corn salsa. Drizzle avocado crema on top and serve them up.
This yellowtail amuse-bouche is impeccable!
These aren’t your typical tostadas. These are perfectly crafted bites.
Each ingredient complements the other while creating a contrast of flavors. They feature yellowtail tuna, avocado mousse, radishes, and a spicy sauce.
For happy hour, Cinco de Mayo, or special occasions, these tostadas will impress your guests.
Yellowtail collar is a common Japanese restaurant menu item. The flavor is mild, the meat is juicy, and grilling makes it a little smoky. And I have to say, it’s exquisite!
If you’re feeling adventurous, try making it at home.
Be sure to get quality collars from a local fishmonger. Also, don’t skip out on the yuzu.
Sushi is great pretty much any way you make it. That said, spicy yellowtail rolls are one of my favorites!
The mildly sweet sashimi-grade tuna coupled with the spicy mayo is incredible.
Roll it up in rice and nori, and pair it with your favorite sushi dipping sauce.
I’m partial to ponzu, though avocado wasabi is nice, too.
Here’s another method for preparing a yellowtail collar. It tastes like it came from a restaurant. And yet, it’s so easy to make at home.
The collar of the fish is so juicy and fatty. When you broil it, it gets nice and crispy.
You don’t need much to season it, either. Just a ponzu yuzu dipping sauce will do.
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