Yellowtail Marinade Recipes

HOW TO GRILL YELLOWTAIL

Steps:

• Place the herbs, garlic, shallots, red pepper, and juice in a blender. While it's fine to use the stems of the cilantro, you should only use the leaves of the parsley and oregano. Avoid using dried herbs in this marinade since the flavor won't be as intense.
• Blend the olive oil into the marinade. Put the lid on the blender and pulse it until the mixture becomes thick and smooth. Slowly pour in 1 cup (240 ml) of olive oil while the blender is running. The marinade should be thin enough to pour once the oil is incorporated.
• Cover and marinate the yellowtail for at least 30 minutes. Place the yellowtail fillets in a shallow container. Pour the marinade over the fish and put the dish in the refrigerator. Chill the yellowtail for 30 to 45 minutes. Avoid marinating the fish in a metallic container or it could flavor the fish.
• Heat a gas or charcoal grill to high. Turn on a gas grill to high or light a chimney full of charcoal briquettes, if you're using a charcoal grill. When the briquettes are hot and ashy, dump them in on one side of the grill grate.
• Lay the marinated yellowtail on the grill and sprinkle it with salt. Remove the yellowtail from the refrigerator and lay the fillets on the preheated grill. Leave at least 1 inch (2.5 cm) of space between the fillets. If you're using a charcoal grill, arrange them directly over the briquettes. Sprinkle a little sea salt over each fillet.
• Grill the yellowtail for 2 to 3 minutes. Cover the grill and cook the yellowtail on 1 side.
• Flip and grill the yellowtail for 2 to 3 more minutes. Use a fish spatula or tongs to flip each fillet over. Put the lid back on the grill and cook the fillets for another 2 to 3 minutes. You should see grill marks on each side of the fillets.
• Move the fillets to indirect heat, if you're using a charcoal grill. Remove the lid and transfer the fillets to the cool side of the grill.
• Cover the grill and cook the yellowtail for 4 to 7 more minutes. Grill the yellowtail until the fish flakes easily when you drag a fork across it.
• Serve the grilled yellowtail. Transfer the fillets to a platter and serve the fish immediately. Consider serving the fish with risotto, rice pilaf, or grilled vegetables. Store the leftover yellowtail in an airtight container in the refrigerator for 3 to 4 days.

GRILLED YELLOWFIN TUNA WITH MARINADE

Steps:

• Prick tuna steaks all over with a fork and place in shallow glass dish.
• Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove tuna from the marinade. Shake excess moisture from the steaks.
• Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
• Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.