Pan Roasted Yellowtail
Pan roasted yellowtail is always a good idea, especially if you’ve got a fat yellowtail fillet. My buddy, Brian, caught yellowtail off the Whistler Buoy, a few days ago. As soon as Brian gave me a couple of fat fillets I knew I could cook them–without cutting them smaller–by pan roasting them. The process of pan roasting is simple. So, first you fry the yellowtail in a cast iron skillet, giving it a nice color on both sides. Then you finish cooking the yellowtail in the oven, skillet and all, for additional 10-15 minutes. This technique ensures an even cooking of your fillet while still retaining a nice golden-brown color on the outside. Plus, there’s more to this recipe…
In addition to pan roasting yellowtail, I’ll teach you how to make this dish very traditionally Mexican. First, I’ll show you how to make very authentic chili verde sauce, that is quick and easy. And that goes on top of the fillet. Then I add a couple of pinches of Monterey jack cheese on top of that, before everything goes in the oven. Not only does this dish become a tasty sensation, but it also wins as a visual presentation. Hope you give it a try.
Pan Roasted Yellowtail With Chili Verde & Melted Monterey Jack Cheese
- 1.5 – 2 Pounds yellowtail fillet
- 4-5 Tomatillos
- 4-5 Cloves of garlic whole, but skinned
- 1 Serrano pepper
- 1 Onion, skinned and quartered
- 1 Lemon squeezed
- 1 Tsp. honey
- Kosher salt
- Coarse black pepper
- 1 cup of warm chicken broth
- 1 Bundle of fresh cilantro, rough chop
- 3-4 Tbsp. of frying vegetable oil
- 1 cup all-purpose flour
Directions For Chili Verde Sauce
- First start by heating the skillet over a hot fire. After the skillet is good and hot, add in the tomatillos, onions, serrano pepper and garlic cloves.
- Now, roll all the vegetables often until the flesh begins to blacken and become soft. This should take about 15 minutes, give or take.
- Next, add the tomatillos, onions, serrano and garlic cloves inside a food processor or blender. Also add the juice lemon with a pinch of salt and pepper and blend for 10-15 seconds. Check for overall taste. Then you check the thickness and consistency of the sauce. You may add, or pulse in, between a 1/4 cup, up until a 1/2 cup of chicken broth to achieve the consistency of a thick, blended soup.
Directions For Pan Roasted Yellowtail
- First, preheat the oven at 350F.
- Following that, start heating the vegetable oil in a skillet over a medium high heat. Ok, now it’s time to season the yellowtail fillet with salt and pepper on both sides. Then, dredge the fillet in a container of flour before placing it into the hot skillet.
- Fry both sides until a golden color is achieved. This should take about 3 minutes per side, and then remember to turn off the heat under the skillet.
- Start pouring about 1 cup of chili verde sauce on top of the yellowtail fillet inside the hot skillet.
- Sprinkle on Monterey Jack cheese and baked only for 10 -15 minutes, depending upon the thickness of fillet. Just remember, the thinner your fillet the less time in the oven.
- Serve this dish in a platter, or in the skillet itself. Garnish with a handful of cilantro.
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