Baked Yellowtail Food

FRESH YELLOWTAIL FILLET WITH LIME AND GINGER

Steps:

• Preheat the oven to 400 degrees F. Season the yellowtail with salt and pepper, to taste. Preheat a nonstick, ovenproof skillet, coated with the olive oil. Add the yellowtail, flesh side down, and cook until brown, about 2 or 3 minutes. Turn the fish over and put the skillet into the oven for 5 minutes.
• Remove the skillet from the oven and transfer the fish to a warm platter. Pour any excess oil from the pan. Add the green onions, tomato, citrus zest and ginger and saute, over low heat, for 1 to 2 minutes. Add the wine and deglaze the skillet. Reduce the liquid by half, and then add the heavy cream. Reduce until lightly thickened. Whisk in the butter, lime juice and parsley. Season, to taste, with salt and pepper. Spoon the sauce over the fish and serve.

YELLOWTAIL

Steps:

• To serve, lift the fish of the bones.
• Roast the fish for 20 minues or unitl the flesh flakes easily with a fork.
• Preheat the oven to 425°F. Rinse and pat dry 2 yellowtail fish with paper towel. With a sharp knife, make 3 slits in the skin of the fish on both sides.
• Stuff the cavity of the fish with fresh parsley and a few lemon slices.
• Brush the fish with olive oil and season them to taste with salt and freshly ground black pepper.

BLUE HEAVEN'S YELLOWTAIL SNAPPER

Steps:

• For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
• Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
• Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
• Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.

OVEN ROASTED YELLOWTAIL (SNAPPER) AND POTATOES

Steps:

• Preheat oven to 450.
• Bring potatoes to boil and cook until tender (12 min.)drain.
• Make 3 evenspaced 3" long slits on each side of fish.
• Sprinkle fish inside with salt and lay butterfly style in steep sided baking dish.
• Surround fish with potatoes,olives,chunk tomato,garlic,oregano,top with salsa and olive oil/sherry mixture.
• Bake approx 30 minutes or til fish flakes.Do not overbake.