Grilled Yellowtail With Herb Butter Food

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

GRILLED LOBSTER TAILS WITH HERB BUTTER

Steps:

• Preheat your grill to direct medium-high heat.
• In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
• Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
• Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
• Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.

HOW TO GRILL YELLOWTAIL

Steps:

• Place the herbs, garlic, shallots, red pepper, and juice in a blender. While it's fine to use the stems of the cilantro, you should only use the leaves of the parsley and oregano. Avoid using dried herbs in this marinade since the flavor won't be as intense.
• Blend the olive oil into the marinade. Put the lid on the blender and pulse it until the mixture becomes thick and smooth. Slowly pour in 1 cup (240 ml) of olive oil while the blender is running. The marinade should be thin enough to pour once the oil is incorporated.
• Cover and marinate the yellowtail for at least 30 minutes. Place the yellowtail fillets in a shallow container. Pour the marinade over the fish and put the dish in the refrigerator. Chill the yellowtail for 30 to 45 minutes. Avoid marinating the fish in a metallic container or it could flavor the fish.
• Heat a gas or charcoal grill to high. Turn on a gas grill to high or light a chimney full of charcoal briquettes, if you're using a charcoal grill. When the briquettes are hot and ashy, dump them in on one side of the grill grate.
• Lay the marinated yellowtail on the grill and sprinkle it with salt. Remove the yellowtail from the refrigerator and lay the fillets on the preheated grill. Leave at least 1 inch (2.5 cm) of space between the fillets. If you're using a charcoal grill, arrange them directly over the briquettes. Sprinkle a little sea salt over each fillet.
• Grill the yellowtail for 2 to 3 minutes. Cover the grill and cook the yellowtail on 1 side.
• Flip and grill the yellowtail for 2 to 3 more minutes. Use a fish spatula or tongs to flip each fillet over. Put the lid back on the grill and cook the fillets for another 2 to 3 minutes. You should see grill marks on each side of the fillets.
• Move the fillets to indirect heat, if you're using a charcoal grill. Remove the lid and transfer the fillets to the cool side of the grill.
• Cover the grill and cook the yellowtail for 4 to 7 more minutes. Grill the yellowtail until the fish flakes easily when you drag a fork across it.
• Serve the grilled yellowtail. Transfer the fillets to a platter and serve the fish immediately. Consider serving the fish with risotto, rice pilaf, or grilled vegetables. Store the leftover yellowtail in an airtight container in the refrigerator for 3 to 4 days.

GRILLED YELLOWTAIL WITH HERB BUTTER

Steps:

• Open the butterflied fish and rest it skin down on the foil. Add the juice of one lemon to the melted butter.
• Season with salt and black pepper and brush half the lemon butter over the fish.
• Arrange the fish on a roster/grid - it's just so much easier to handle on a hot braai.
• Cook on a hot grill (skin down) for about 10 minutes until the fish is hot right through. By now you can test if the fish is done by gently lifting the flesh with a fork. If it flakes - it's done.
• Add the chopped herbs to the remaining butter and brush over the hot fish, drizzle with more fresh lemon juice from the other lemon, season, remove from heat and serve with your choice of sides.

GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER

Steps:

• Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
• Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
• Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
• As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
• Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

GRILLED RIBEYES WITH HERB BUTTER

Steps:

• In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.