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Pan-fried Yellowtail Fish Recipe garnished with chopped herbs and lemon slices on a white serving plate

Yellowtail Fish Recipe: How to Nail It Every Time

Want a restaurant-style Yellowtail Fish Recipe at home? Learn the steps to cook it juicy, flavorful, and right every time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 2
Calories 280 kcal

Ingredients
  

  • 2 pounds fresh yellowtail fillets
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 lemon juice and zest
  • 2 tablespoons fresh herbs parsley, dill, or cilantro
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes optional

Instructions
 

  • ❶ Prepare the Fish
    Remove yellowtail fillets from refrigerator 15 minutes before cooking to bring to room temperature
    Pat fillets dry with paper towels to ensure proper searing – this is crucial for achieving that perfect golden crust on your yellowtail fish recipe
    Inspect fillets for any remaining scales or pin bones and remove them with fish tweezers
    Season both sides generously with sea salt and freshly ground black pepper, pressing gently to adhere
    If fillets are thick or uneven, consider making shallow diagonal cuts on the skin side to promote even cooking
    ❷ Create the Marinade/
    SauceIn a small bowl, mix together olive oil, minced garlic, lemon zest, and half of the lemon juice.
    nclude finely minced fresh herbs—parsley enhances brightness, dill contributes depth, and cilantro imparts citrusy flavors to your yellowtail fish dish.
    Incorporate red pepper flakes if you enjoy a gentle heat that complements the natural sweetness of yellowtail
    Whisk ingredients thoroughly until well emulsified
    Reserve about 2 tablespoons of the mixture separately for drizzling after cooking
    Allow the marinade to sit for 5 minutes so the flavors can combine.
    ❸ Cook the Yellowtail
    Heat a large skillet over medium-high heat until you can feel warmth when holding your hand 6 inches above the surface
    Add 1 tablespoon olive oil and swirl to coat the pan evenly – the oil should shimmer but not smoke
    Place yellowtail fillets skin-side down in the hot pan without overcrowding (cook in batches if necessary)
    Press fillets gently with a fish spatula for 10 seconds to prevent curling
    Cook for 4-5 minutes until skin is golden and crispy – this creates the textural contrast that makes this yellowtail fish recipe exceptional
    Carefully flip using a thin fish spatula, supporting the delicate fillet as you turn
    Cook for another 3-4 minutes while basting continuously with the herb-garlic mixture
    Tilt the pan slightly to pool the oil and use a spoon to scoop and drizzle over the fish
    Remove from heat when internal temperature reaches 140°F (60°C) – the center should be just barely translucent
    ❹ Rest and Serve
    Transfer yellowtail to a serving plate and let rest for 2-3 minutes to allow juices to redistribute
    Sprinkle with the set-aside herb-garlic blend and a squeeze of fresh lemon juice.
    Decorate with extra fresh herbs and lemon slices for a polished look.
    Serve immediately while the contrast between crispy skin and tender flesh is at its peak

Notes

Nutrition Facts

  • Calories: 240 per serving
  • Protein: 35g
  • Fat: 12g (mostly heart-healthy omega-3 fatty acids)
  • Carbohydrates: 2g
  • Sodium: 380mg
  • Cholesterol: 75mg
Keyword yellowtail fish, easy fish recipe, summer recipe, grilled fish, seafood dinner, weeknight meal, healthy dinner