{"id":800,"date":"2021-11-09T19:23:00","date_gmt":"2021-11-09T11:23:00","guid":{"rendered":"https:\/\/www.alienrecipes.com\/?p=800"},"modified":"2022-12-22T15:05:41","modified_gmt":"2022-12-22T07:05:41","slug":"herby-whole-baked-yellowtail-recipe","status":"publish","type":"post","link":"https:\/\/www.alienrecipes.com\/herby-whole-baked-yellowtail-recipe\/","title":{"rendered":"Herby Whole Baked Yellowtail Recipe"},"content":{"rendered":"\n
When you\u2019re determined to make baked yellowtail, first of all, be sure you know which fish you\u2019re dealing with. Yellowtail is a name that can apply to flounder, sole, snapper, or tuna. <\/p>\n\n\n\n
The point about which is that you\u2019d cook snapper very differently from sole, so you have to be sure what you actually have in front of you if the recipe you\u2019re following is going to make any sense.<\/p>\n\n\n\n
The question is confused even further by the fact that Yellowtail is also the name for several varieties of Amberjack, which is a fish that\u2019s like <\/em>tuna, without in any real sense being <\/em>tuna, regularly caught off California and the Baja coast.<\/p>\n\n\n\n So, first of all, choose your Yellowtail.<\/p>\n\n\n\n One of the best Yellowtails for home baking is the Yellowtail Snapper. That\u2019s a fish that benefits from the baking technique, and from the grandeur of whole-fish cookery, unlike the Amberjack, that tends to demand filleting before you bake it.<\/p>\n\n\n\n Let\u2019s go the spectacular route with:<\/p>\n\n\n\n One of the big pluses about baking a fish whole of course is that you get the spectacular look of the dish, without in fact having to use a recipe with 36 stages.<\/p>\n\n\n\n Baked whole Yellowtail Snapper is simplicity itself, but one of the keys is that it gets a whole lot easier if you get your fishmonger to do some of the work for you before the fish even gets into your kitchen.<\/p>\n\n\n\n Get your fishmonger to clean, gut, and scale your Yellowtail Snapper. That just saved you a whole lot of prep time, as well as three of the messier jobs of fish cookery. <\/p>\n\n\n\n It also means that you don\u2019t need to pretend to be an expert fish-gutter \u2013 your fishmonger should have the skills, and the knives, to do this job faster, cleaner, and more thoroughly than you could ever guarantee in your kitchen. Let the fish guru be the fish guru.<\/p>\n\n\n\n You can choose your ingredients, but I like to melt some butter and add salt, pepper, garlic (powder, in this instance), Italian seasoning, or fresh herbs if in season (if fresh herbs, chop them finely before adding to the butter), and a squeeze of lemon juice. <\/p>\n\n\n\n This acidulated, herby liquid butter will both flavor the fish and give it an additional zing to cut through the richness of the flesh flavor and enhance the overall flavor profile.<\/p>\n\n\n\n Paprika and parsley makes a surprisingly effective combination with Yellowtail. This dry flavor round is also a good opportunity to add any additional seasoning, like extra salt and pepper.<\/p>\n\n\n\n Feel free to also baste the fish with any of the cooked flavoring mix, to re-enhance those notes.<\/p>\n\n\n\n What you serve it with <\/em>is up to you. Because the flavor is quite light and mild, ideally, the more spring and summer flavors you add to it, the better it will go. <\/p>\n\n\n\n So, simple salads, maybe with the roar of radish, the mellow salt of feta, and the explosive zing of cherry tomatoes, would suit this fish dish extremely well.<\/p>\n\n\n\n You can <\/em>roast potatoes alongside the fish, but if you\u2019re going to do that, I\u2019d say keep them small, and new. <\/p>\n\n\n\n If you\u2019re going to go with potatoes, you could find that boiling a small handful of new potatoes and just adding a knob of salty butter to serve might give you a more pleasingly light accompaniment.<\/p>\n\n\n\n Alternatively, and probably better than potatoes at all with this dish, go with a grain. Try a couscous, so you feel you\u2019ve had some sort of starch element, but you don\u2019t weigh the delicate fish flavor down.<\/p>\n\n\n\n As we said at the start, there are various fish that go by the name of Yellowtail, and you\u2019ll find favorite recipes for each of them. <\/p>\n\n\n\n Many of them will benefit from a preparation similar to this crowd-pleasing Yellowtail Snapper dish \u2013 keeping the flavors high, zingy and simple, to complement the fish. <\/p>\n\n\n\n The Tuna and Amberjack versions of Yellowtail might benefit from some lower notes in your wet flavoring, and you might want to back off the paprika in the tuna too, unless you add a more acidulated oil to the mix.<\/p>\n\n\n\n But as a preparation for Yellowtail Snapper, this simple citrus, garlic and herb flavor baked whole fish is hard to beat.<\/p>\n\n\n\nBaked Whole Yellowtail Snapper<\/strong><\/h2>\n\n\n\n
At the supermarket:<\/strong><\/h3>\n\n\n\n
Ingredients:<\/strong><\/h3>\n\n\n\n
Method:<\/strong><\/h3>\n\n\n\n