Ingredients. 2 (1 1/2-pound) whole cleaned yellowtail snappers (heads and tails intact) 2 tablespoons extra-virgin olive oil, divided. ¼ cup fresh lemon juice. ½ teaspoon salt. ¼ teaspoon freshly ground black pepper. Cooking spray. 6 …
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Grill yellowtail fillets over a medium-fire grill. Place the fillets directly on the grill with the skin side facing up. You can add a piece of wooden plank to the grill for additional flavoring. Grill for five to seven minutes or until the skin of the fish has a golden crust.
Pan-fried Yellowtail Snapper is delicious! I've breaded it with almond flour and some seasonings and then pan fried it in a little oil and butter. Yellowtail is abundant in South Florida. They are relatively small and have sweet, flaky meat and a mild taste, making them perfect for a quick pan fry. Come to the Florida Keys!
I decided to flavor my Grilled Yellowtail with beautiful lemon butter, salt and pepper and a wonderful mix of fresh herbs to give extra aroma and taste to the dish. Rate this recipe! Open the butterflied fish and rest it skin down on the foil. Add the juice of one lemon to the melted butter.
Combine the ancho chile powder, salt, and pepper. Measure the seasonings in a small bowl and use a whisk or spoon to combine them. Season both sides of the yellowtail fillets with oil and ancho seasoning. Get out 4 fish fillets and brush 1 teaspoon (4.9 ml) of vegetable oil over each fillet.