18 Delicious Yellowtail Recipes for Seafood Lovers

Kickstart your culinary adventure with these 18 mouthwatering yellowtail recipes that promise to delight every seafood lover out there! Whether you’re in the mood for a quick weeknight dinner or looking to impress at your next gathering, our roundup has something for every occasion. Dive into the vibrant flavors of yellowtail and discover your new favorite dish today—your taste buds will thank you!

Grilled Yellowtail with Lemon Butter Sauce

Hey, if you’re looking to impress at your next dinner party or just treat yourself to something special, this grilled yellowtail with lemon butter sauce is a game-changer. It’s simple, elegant, and packed with flavors that sing summer.

Ingredients

• 4 yellowtail fillets, 6 oz each, skin on
• 1/4 cup clarified butter
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Pat the yellowtail fillets dry with paper towels to ensure a good sear.
3. Brush both sides of each fillet with clarified butter, reserving 2 tbsp for the sauce.
4. Season the fillets evenly with sea salt and freshly ground black pepper.
5. Place the fillets skin-side down on the grill. Cook for 4 minutes without moving to get a perfect sear.
6. Flip the fillets carefully. Grill for another 3 minutes or until the fish flakes easily with a fork.
7. While the fish cooks, heat the remaining clarified butter in a small saucepan over low heat.
8. Add minced garlic to the butter, sautéing for 30 seconds until fragrant.
9. Stir in fresh lemon juice and lemon zest, heating through for about 1 minute.
10. Remove the saucepan from heat and whisk in the chopped fresh parsley.
11. Plate the grilled yellowtail and drizzle generously with the lemon butter sauce.

What you’ll love about this dish is the contrast between the crispy skin and the tender, flaky fish, all brought together by the bright, buttery sauce. Try serving it over a bed of wild rice or with a side of grilled asparagus for a complete meal that feels anything but ordinary.

Yellowtail Sashimi with Soy Ginger Dressing

Zesty and refreshing, this Yellowtail Sashimi with Soy Ginger Dressing is a perfect dish to impress your guests or treat yourself to something special. It’s all about the freshness of the fish and the bold flavors of the dressing.

Ingredients

• 1 lb fresh yellowtail fillet, skinless and sashimi-grade
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp fresh ginger, finely grated
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Place the yellowtail fillet in the freezer for 20 minutes to firm up, making it easier to slice thinly.
2. In a small bowl, whisk together the soy sauce, mirin, grated ginger, sesame oil, and sugar until the sugar is completely dissolved.
3. Remove the yellowtail from the freezer. Using a sharp knife, slice the fillet against the grain into 1/8-inch thick pieces.
4. Arrange the sliced yellowtail on a serving plate, slightly overlapping the pieces for an elegant presentation.
5. Drizzle the soy ginger dressing evenly over the sashimi.
6. Garnish with sliced green onions and toasted sesame seeds.
7. Serve immediately, ensuring the dish is enjoyed while the fish is at its freshest.

Delicate slices of yellowtail melt in your mouth, while the soy ginger dressing adds a punch of umami and spice. For an extra touch, serve with a side of pickled ginger and wasabi to complement the flavors.

Yellowtail Ceviche with Avocado and Lime

Fresh and zesty, this yellowtail ceviche is your go-to for a light, flavorful dish that screams summer. You’ll love how the creamy avocado balances the tangy lime, making every bite a perfect harmony.

Ingredients

• 1 lb fresh yellowtail fillet, diced into 1/2-inch cubes
• 1/2 cup freshly squeezed lime juice (about 4 limes)
• 1 medium avocado, diced into 1/2-inch cubes
• 1/4 cup red onion, finely minced
• 1/4 cup cilantro, finely chopped
• 1 jalapeño, seeded and finely minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large glass bowl, combine the diced yellowtail and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, or until the fish turns opaque.
2. Drain the lime juice from the fish, reserving 2 tablespoons for later use.
3. Gently fold in the avocado, red onion, cilantro, and jalapeño into the fish mixture.
4. Add the reserved lime juice, sea salt, and black pepper, tossing lightly to combine without breaking the avocado.
5. Let the ceviche sit for 5 minutes to allow the flavors to meld before serving.

Just imagine the creamy texture of avocado against the firm, citrus-cured yellowtail, with a hint of heat from the jalapeño. Serve this ceviche in chilled martini glasses for an elegant touch or with crispy plantain chips for a crunchy contrast.

Pan-Seared Yellowtail with Garlic Herb Butter

Sometimes, you just need a dish that feels fancy without the fuss. This pan-seared yellowtail with garlic herb butter is exactly that—simple to make but impressive on the plate.

Ingredients

• 2 yellowtail fillets, 6 oz each, skin-on
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup dry white wine

Instructions

1. Pat the yellowtail fillets dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets evenly with sea salt and black pepper.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
4. Place the fillets skin-side down in the skillet, pressing gently with a spatula to prevent curling.
5. Cook for 3-4 minutes without moving, until the skin is golden and crisp.
6. Flip the fillets carefully and cook for another 2-3 minutes on the other side.
7. Remove the fillets from the skillet and set aside on a warm plate.
8. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
9. Deglaze the skillet with dry white wine, scraping up any browned bits.
10. Stir in fresh thyme leaves and parsley, then return the fillets to the skillet to coat with the herb butter.
11. Serve immediately, spooning extra garlic herb butter over the top.

Melt-in-your-mouth tender with a crispy skin, this yellowtail is bursting with fresh herb and garlic flavors. Try serving it over a bed of sautéed greens or with a side of roasted baby potatoes for a complete meal.

Yellowtail Tartare with Cucumber and Chili

Yellowtail tartare with cucumber and chili is the kind of dish that makes you feel fancy without trying too hard. You’ll love how the fresh, vibrant flavors come together in just a few simple steps.

Ingredients

• 1 lb sushi-grade yellowtail, finely diced
• 1 English cucumber, seeded and finely diced
• 1 red chili, seeded and minced
• 2 tbsp fresh lime juice
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/4 cup microgreens, for garnish

Instructions

1. In a large mixing bowl, combine the diced yellowtail, cucumber, and red chili.
2. Add the lime juice, olive oil, and sea salt to the bowl. Gently toss the ingredients until evenly coated.
3. Let the mixture marinate in the refrigerator for 15 minutes to allow the flavors to meld.
4. Divide the tartare evenly among four chilled plates, using a ring mold for a professional presentation if desired.
5. Garnish each plate with a sprinkle of microgreens before serving.

Marvel at the contrast between the creamy yellowtail and the crisp cucumber, with a kick of chili that lingers just enough. Serve with crispy wonton chips for an added crunch, or keep it light with a side of avocado slices.

Baked Yellowtail with Tomato and Basil

Baked yellowtail with tomato and basil is the kind of dish that feels fancy but is surprisingly simple to pull off. You’ll love how the flavors come together for a light yet satisfying meal.

Ingredients

• 1 lb yellowtail fillet, skin-on
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chiffonade
• 2 tbsp extra virgin olive oil
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, zested and juiced

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. Place the yellowtail fillet skin-side down in the prepared baking dish.
3. Drizzle the fillet with extra virgin olive oil and season with sea salt and black pepper.
4. Scatter the halved cherry tomatoes around the fish in the baking dish.
5. Sprinkle the chiffonade basil over the fish and tomatoes.
6. Zest the lemon directly over the dish, then squeeze the juice evenly across the top.
7. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Unbelievably tender, the yellowtail pairs beautifully with the burst of sweet tomatoes and aromatic basil. Try serving it over a bed of quinoa or with a side of roasted asparagus for a complete meal.

Yellowtail Poke Bowl with Rice and Vegetables

Wondering what to make for a quick, healthy, and utterly delicious meal? You’ve got to try this Yellowtail Poke Bowl with Rice and Vegetables. It’s fresh, flavorful, and packed with nutrients—perfect for a light lunch or dinner.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1.5 cups water
• 1/2 lb fresh yellowtail tuna, diced into 1/2-inch cubes
• 2 tbsp soy sauce, preferably tamari
• 1 tbsp sesame oil
• 1 tsp fresh ginger, finely grated
• 1/2 avocado, sliced
• 1/4 cup cucumber, julienned
• 1/4 cup carrots, julienned
• 1 tbsp green onions, thinly sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. While the rice cooks, in a medium bowl, gently mix the diced yellowtail with soy sauce, sesame oil, and grated ginger. Let marinate at room temperature for 10 minutes.
3. Fluff the cooked rice with a fork and divide between two bowls.
4. Arrange the marinated yellowtail, avocado slices, julienned cucumber, and carrots over the rice.
5. Sprinkle with green onions and sesame seeds for garnish.

Mmm, the combination of tender yellowtail, creamy avocado, and crisp vegetables over perfectly sticky rice is a texture dream. Serve with a side of pickled ginger or a drizzle of spicy mayo for an extra kick.

Yellowtail Carpaccio with Olive Oil and Sea Salt

Let’s dive into a dish that’s as elegant as it is simple to prepare. Yellowtail carpaccio with olive oil and sea salt is a testament to the beauty of minimalism in cooking, letting the quality of the ingredients shine.

Ingredients

• 1 lb fresh yellowtail fillet, sushi-grade, thinly sliced
• 3 tbsp extra-virgin olive oil
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup microgreens, for garnish

Instructions

1. Place the yellowtail slices on a chilled plate, arranging them in a single layer without overlapping.
2. Drizzle the extra-virgin olive oil evenly over the yellowtail slices, ensuring each piece is lightly coated.
3. Sprinkle the flaky sea salt and freshly ground black pepper over the fish, adjusting the amounts to your preference.
4. Gently squeeze the fresh lemon juice over the arranged slices, aiming for an even distribution.
5. Let the carpaccio sit at room temperature for 5 minutes to allow the flavors to meld.
6. Garnish with microgreens just before serving to add a fresh, peppery contrast to the dish.

As you take your first bite, the buttery texture of the yellowtail paired with the crispness of the microgreens creates a harmonious balance. Serve this carpaccio as a starter to impress your guests or enjoy it as a light, refreshing meal on a warm day.

Yellowtail Fish Tacos with Cabbage Slaw

Just imagine biting into a crispy, flavorful taco filled with perfectly cooked yellowtail and a crunchy cabbage slaw. It’s the kind of meal that makes you feel like you’re dining seaside, even if you’re just at your kitchen table.

Ingredients

• 1 lb yellowtail fillet, skin removed, cut into 1-inch strips
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup buttermilk
• 1/2 head green cabbage, thinly sliced
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp cumin
• 8 corn tortillas
• 1/4 cup vegetable oil
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a shallow dish, whisk together flour, smoked paprika, garlic powder, sea salt, and black pepper.
2. Pour buttermilk into another shallow dish. Dip yellowtail strips into buttermilk, then dredge in flour mixture, shaking off excess.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F. Fry fish in batches until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate.
4. In a large bowl, combine sliced cabbage, mayonnaise, lime juice, honey, and cumin. Toss until cabbage is evenly coated.
5. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
6. Assemble tacos by placing a few pieces of fried yellowtail on each tortilla, topping with cabbage slaw, and garnishing with chopped cilantro.

Lightly crispy on the outside and tender on the inside, these yellowtail tacos are a delightful contrast of textures. The tangy slaw adds a refreshing crunch, making them perfect for a summer dinner. Try serving them with a side of mango salsa for an extra burst of flavor.

Yellowtail en Papillote with Herbs and White Wine

Here’s a dish that’s as fun to make as it is to eat. Yellowtail en Papillote with Herbs and White Wine is a showstopper that’s surprisingly simple to pull off.

Ingredients

• 4 yellowtail fillets, 6 oz each
• 1/2 cup dry white wine
• 2 tbsp extra virgin olive oil
• 1 tbsp clarified butter
• 1/4 cup fresh herbs (tarragon, parsley, and chives), finely chopped
• 1 lemon, thinly sliced
• Sea salt and freshly ground black pepper, to season
• Parchment paper, for wrapping

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut four large pieces of parchment paper, each big enough to fold over a fillet with room to seal.
3. Place each yellowtail fillet in the center of a parchment piece. Season both sides with sea salt and black pepper.
4. Drizzle each fillet with 1/2 tbsp of extra virgin olive oil and 1/4 tbsp of clarified butter.
5. Sprinkle the chopped herbs evenly over each fillet, then top with two lemon slices.
6. Carefully pour 2 tbsp of dry white wine around each fillet, not directly on top, to keep the herbs in place.
7. Fold the parchment over the fillet, then crimp the edges tightly to create a sealed packet. Tip: Ensure the seal is tight to trap steam, which cooks the fish perfectly.
8. Place the packets on a baking sheet and bake for 12-15 minutes. Tip: The packets will puff up when done, a visual cue that the fish is ready.
9. Remove from the oven and let rest for 2 minutes before opening. Tip: Be cautious of the hot steam when opening the packets.

Velvety and moist, the yellowtail flakes effortlessly, infused with the bright flavors of herbs and white wine. Serve directly in the parchment for a dramatic presentation, or plate with a side of roasted vegetables for a complete meal.

Yellowtail Sushi Rolls with Spicy Mayo

Feeling like mixing up your sushi game? You’ve got to try these Yellowtail Sushi Rolls with Spicy Mayo. They’re fresh, flavorful, and just the right amount of spicy.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh yellowtail, thinly sliced
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1/2 avocado, thinly sliced
• 1/2 cucumber, julienned
• 2 sheets nori
• 1 tsp toasted sesame seeds

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the sushi setting, about 20 minutes, until water is fully absorbed.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve sugar. Fold into cooked rice and let cool to room temperature.
3. In another bowl, whisk together mayonnaise and sriracha to make spicy mayo. Set aside.
4. Place a nori sheet on a bamboo mat. Spread half the rice evenly over nori, leaving a 1-inch border at the top.
5. Arrange half the yellowtail, avocado, and cucumber in a line at the bottom edge of the rice. Drizzle with half the spicy mayo.
6. Roll tightly from the bottom, using the mat to shape. Moisten the top border with water to seal. Repeat with remaining ingredients.
7. Slice each roll into 8 pieces with a sharp, wet knife. Sprinkle with sesame seeds.

Absolutely delightful, these rolls offer a creamy texture from the avocado, a crisp bite from the cucumber, and a kick from the spicy mayo. Serve them with extra spicy mayo on the side for dipping, or alongside a light salad for a complete meal.

Yellowtail Curry with Coconut Milk and Vegetables

Zesty flavors and creamy textures come together in this vibrant dish that’s perfect for a cozy night in. You’ll love how the coconut milk mellows the heat, making every spoonful a delight.

Ingredients

• 1 lb yellowtail fillet, skin removed and cut into 1-inch cubes
• 1 cup coconut milk, full-fat
• 1 tbsp clarified butter
• 1 cup mixed vegetables (carrots, bell peppers, and snow peas), julienned
• 2 tbsp yellow curry paste
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1/2 cup fresh basil leaves, torn
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add yellowtail cubes to the skillet, searing for 2 minutes on each side until lightly golden. Remove and set aside.
3. In the same skillet, add yellow curry paste and sauté for 1 minute until fragrant.
4. Pour in coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
5. Add julienned vegetables, fish sauce, and palm sugar, simmering for 5 minutes until vegetables are tender-crisp.
6. Return the yellowtail to the skillet, gently folding into the curry to heat through, about 2 minutes.
7. Remove from heat, stir in torn basil leaves and lime juice.

Enjoy this curry’s silky sauce and tender fish, best served over steamed jasmine rice or with a side of crusty bread to soak up every bit of the flavorful broth.

Yellowtail Burgers with Wasabi Mayo

So, you’re looking to shake up your burger game with something that packs a punch? These Yellowtail Burgers with Wasabi Mayo are just the ticket, blending the rich flavors of the sea with a spicy kick that’ll wake up your taste buds.

Ingredients

• 1 lb fresh yellowtail fillet, finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp wasabi paste
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 brioche buns, lightly toasted
• 1 cup arugula
• 1/2 avocado, sliced

Instructions

1. In a large bowl, combine the chopped yellowtail, panko breadcrumbs, beaten egg, sea salt, and black pepper. Mix gently until just combined to keep the texture light.
2. Form the mixture into 4 equal patties, about 1 inch thick. Chill in the refrigerator for 15 minutes to firm up, ensuring they hold together during cooking.
3. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Add the patties and cook for 4 minutes on each side, or until golden brown and cooked through.
4. While the patties cook, mix the mayonnaise and wasabi paste in a small bowl to create the spicy mayo. Adjust the wasabi to your preferred heat level.
5. Spread the wasabi mayo on the bottom halves of the toasted brioche buns. Top each with a cooked patty, a handful of arugula, and a couple of avocado slices.

Just like that, you’ve got a burger that’s bursting with flavors and textures—creamy avocado, peppery arugula, and that unforgettable wasabi kick. Serve these up at your next BBQ and watch them disappear before your eyes.

Yellowtail Stir-Fry with Ginger and Scallions

Vibrant and full of flavor, this yellowtail stir-fry is your ticket to a quick, delicious meal that doesn’t skimp on taste. You’ll love how the ginger and scallions bring everything together.

Ingredients

• 1 lb yellowtail fillet, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 tbsp fresh ginger, finely grated
• 3 scallions, sliced diagonally into 1-inch pieces
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add yellowtail pieces to the skillet, ensuring they’re not overcrowded. Sear for 2 minutes per side until golden brown.
3. Stir in grated ginger and red pepper flakes, cooking for 30 seconds to release their aromas.
4. Add scallions to the skillet, tossing gently to combine with the fish and spices. Cook for 1 minute.
5. Drizzle soy sauce and sesame oil over the mixture, stirring to coat evenly. Cook for an additional 30 seconds.
6. Remove from heat immediately to prevent overcooking the fish.

Unbelievably tender, the yellowtail melts in your mouth, with a kick from the ginger and a freshness from the scallions. Serve it over steamed jasmine rice or alongside crisp, blanched greens for a complete meal.

Yellowtail Soup with Lemongrass and Chili

Ever find yourself craving something that’s both comforting and a little adventurous? This Yellowtail Soup with Lemongrass and Chili hits all the right notes—bright, spicy, and utterly satisfying.

Ingredients

• 1 lb yellowtail fillet, skin removed, cut into 1-inch pieces
• 4 cups fish stock
• 2 stalks lemongrass, bruised and cut into 3-inch pieces
• 2 Thai chilies, thinly sliced
• 1 tbsp ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup coconut milk
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Instructions

1. In a large pot, bring the fish stock to a simmer over medium heat.
2. Add the lemongrass, chilies, ginger, and garlic. Simmer for 10 minutes to infuse the broth.
3. Stir in the fish sauce and sugar until dissolved.
4. Gently add the yellowtail pieces to the pot. Cook for 5 minutes, or until the fish is just opaque.
5. Pour in the coconut milk and lime juice. Heat through for 2 minutes, avoiding a boil to keep the coconut milk from separating.
6. Remove from heat. Discard the lemongrass stalks.
7. Ladle the soup into bowls. Garnish with cilantro before serving.

Light yet flavorful, this soup balances the richness of coconut milk with the zing of lime and heat from chilies. Serve it with steamed jasmine rice for a heartier meal, or enjoy it as is for a light, refreshing dinner.

Yellowtail Kabobs with Pineapple and Bell Peppers

Got a craving for something fresh, vibrant, and packed with flavor? You’re in for a treat with these yellowtail kabobs, where the richness of the fish meets the sweet tang of pineapple and the crispness of bell peppers.

Ingredients

• 1 lb yellowtail fillet, cut into 1-inch cubes
• 1 cup fresh pineapple, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. In a large bowl, whisk together the extra-virgin olive oil, fresh lime juice, smoked paprika, sea salt, and freshly ground black pepper.
3. Add the yellowtail cubes to the bowl, gently tossing to coat them evenly in the marinade. Let sit for 10 minutes to absorb the flavors.
4. Thread the marinated yellowtail, pineapple chunks, and red bell pepper pieces onto the soaked skewers, alternating between ingredients.
5. Place the kabobs on the preheated grill. Cook for 3-4 minutes on each side, or until the fish is opaque and lightly charred.
6. Remove the kabobs from the grill and let them rest for 2 minutes before serving.

Absolutely delightful, these kabobs offer a perfect balance of smoky, sweet, and citrusy notes. Serve them over a bed of cilantro lime rice for an extra pop of color and flavor.

Yellowtail Pasta with Garlic and Olive Oil

Feeling like treating yourself to something special tonight? This yellowtail pasta with garlic and olive oil is a simple yet elegant dish that’s perfect for a cozy dinner at home.

Ingredients

• 8 oz spaghetti
• 2 yellowtail fillets, skinless and cut into 1-inch pieces
• 4 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• 1 lemon, zested and juiced
• Sea salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
3. Increase the heat to medium-high and add the yellowtail pieces to the skillet. Cook for 2-3 minutes on each side, until the fish is opaque and flakes easily with a fork.
4. Reduce the heat to low and add the drained pasta to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Stir in the lemon zest, lemon juice, and chopped parsley. Season with sea salt to taste and toss everything together until well coated.

Mmm, the tender yellowtail pairs beautifully with the spicy, garlicky pasta, while the lemon adds a bright finish. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of that delicious sauce.

Yellowtail Salad with Mango and Mint

Got a craving for something fresh, vibrant, and utterly delicious? You’re in luck because this yellowtail salad with mango and mint is about to become your new go-to. It’s light, packed with flavor, and perfect for those warm days when you want something satisfying without feeling weighed down.

Ingredients

• 1 lb fresh yellowtail fillet, skin removed, diced into 1/2-inch cubes
• 1 ripe mango, peeled and diced into 1/2-inch cubes
• 1/4 cup fresh mint leaves, finely chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, gently combine the diced yellowtail, mango, and mint leaves.
2. Drizzle the olive oil and lime juice over the mixture, ensuring even coverage.
3. Sprinkle the sea salt and black pepper evenly across the salad.
4. Using a spatula, fold the ingredients together carefully to avoid breaking the yellowtail pieces.
5. Let the salad marinate in the refrigerator for 15 minutes to allow the flavors to meld.
6. Before serving, give the salad a final gentle toss to redistribute the dressing.

Vibrant and refreshing, this salad offers a delightful contrast between the buttery yellowtail and the sweet, tangy mango. Serve it chilled on a bed of crisp lettuce leaves for an extra crunch, or alongside some toasted baguette slices for a more substantial meal.

Conclusion

Craving something new and exciting for your seafood nights? Our roundup of 18 delicious yellowtail recipes is your ticket to a flavorful adventure. From grilled delights to savory stews, there’s something for every taste. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

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