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Yellowtail is by far one of the most versatile local, sustainable fish around. I love Yellowtail raw or cooked. As its a firm fish, it is super easy to work and that is what I will be showing you here – my process for portioning and skinning yellowtail fish. See my previous blog for a delish cured yellowtail dish – here
The skin of the yellowtail is a favourite in our house but as I know not everyone enjoys the skin (or the bones) I’ve demonstrated in the video below, my ‘cheat’ way of easy skinning yellowtail. I know the chefs say hold the fish by the tail end and wiggle it, but my way works just as well and is far easier.
Video: Portioning & Skinning Yellowtail
Then in the next video I’m cooking the portioned and skinned yellowtail quickly in a pan, so as not to dry it out. I will then be finishing it off with a caper butter sauce….one of my best combo’s with all sorts of fish, including of course yellowtail.
You will find the full written recipe underneath the video.
Video: Cooking the portions in lemon caper butter
Recipe: Yellowtail with a caper butter sauce
- Yellowtail portions – roughly 200g per person
- 1 tablespoon of butter and a glug of oil for frying the fish
- 50g butter for finishing off (or more if you love butter)
- About half a cup of capers
- 1/4 cup chopped parsley
- Juice of half a lemon
- Heat butter and oil in a good non stick pan
- Fry the Yellowtail for about 3 min
- Cook the yellowtail until its medium, still pink inside. The fish will continue cooking and will be perfectly cooked once the sauce is done.
- Add the rest of the butter, capers and parsley to the pan (and garlic if you like)
- Serve the butter sauce with the fish
So easy and delish every time!
In conclusion, mastering the art of easy portioning and skinning yellowtail is a culinary skill that can elevate your seafood cooking game to new heights. Armed with the knowledge and techniques shared in this blog post, you can confidently prepare this delectable fish in the comfort of your own kitchen.
The recipe for cooking those perfectly portioned yellowtail fillets with a zesty lemon caper butter sauce is sure to impress both your family and guests. The delicate and flaky texture of the fish, combined with the tangy and savory notes of the sauce, creates a harmonious symphony of flavors that dance on your palate.
Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t flawless. With each try, you’ll refine your skills and create culinary masterpieces that leave a lasting impression. So, don your apron, pick up that knife, and get ready to savor the fruits of your labor in the kitchen. Happy cooking!