How To Grill Yellowtail Food

GRILLED YELLOWTAIL WITH MANGO SALSA

Grilled Yellowtail with Mango Salsa image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes)
4 tablespoons ancho chile powder
4 tablespoons kosher salt
2 tablespoons black pepper
Olive oil
Mango Salsa, recipe follows
2 mangoes, small dice
1 medium red onion, small dice
1 cucumber, peeled, seeded, small dice
2 jalapeno peppers, minced
1/4 cup cilantro leaves, chopped
1/2 tablespoons ancho chile powder
2 large limes, juiced
2 tablespoons olive oil
Salt
Pepper

Steps:

Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa.
To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.

GRILLED YELLOWTAIL TUNA AND PINEAPPLE SALSA

Grilled Yellowtail Tuna and Pineapple Salsa image

This light and delicious dinner came to me by way of Chef Josh Korn of Paul Martin's American Bistro.

Provided by JMac11116

Categories Weeknight

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 -7 ounces portions fresh yellowtail fish fillets
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 whole pineapple, peeled, sliced into 1/4 inch slices, and diced
1 small red onion, peeled, sliced 1 inch thick, grilled, and diced
1 red bell pepper, diced
1 jalapeno pepper, diced
1/4 cup chopped cilantro
salt & pepper

Steps:

Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.

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