Seared Yellowtail

Seared Yellowtail

Hot-pan seared yellowtail gets a crisp golden crust while staying rare and silky inside.

Total 16 min Makes 4 servings Calories 310/serving

Dietary

Pescatarian, Keto, Nut free, Halal

Allergens

Fish, Dairy, Soy, Sesame, Wheat

Thick yellowtail fillets are seared briefly over high heat to form a golden crust while the center stays cool and tender, sashimi-style. A quick citrus-soy pan sauce and fresh scallions round out this light, protein-forward dish suited to a quick weeknight dinner or an elegant starter.

Ingredients

  • 1 1/2 pounds yellowtail fillet, sashimi-grade, cut into 4 portions
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons neutral oil, such as grapeseed or avocado
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, thinly sliced
  • 1/4 cup soy sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sesame oil
  • 2 scallions, thinly sliced
  • 1 teaspoon sesame seeds, toasted

Method

  1. Pat the yellowtail portions dry with paper towels and season both sides evenly with salt and black pepper.

  2. Let the fish sit at room temperature for 10 minutes to take the chill off before searing.

  3. Heat the neutral oil in a 9-inch skillet over high heat until just beginning to shimmer, about 2 minutes.

  4. Sear the yellowtail portions for 45 seconds per side, pressing lightly for even contact, until a golden crust forms but the center remains rare.

  5. Transfer the fish to a cutting board to rest while you make the pan sauce.

  6. Lower the heat to medium, add the butter and garlic to the same skillet, and cook until the garlic is fragrant and lightly golden, about 1 minute.

  7. Remove the skillet from the heat and stir in the soy sauce, lemon juice, and sesame oil, scraping up any browned bits.

  8. Slice the seared yellowtail into thick medallions and arrange on plates.

  9. Spoon the warm pan sauce over the fish and garnish with sliced scallions and toasted sesame seeds before serving.

Related recipes

Rate this recipe

★ 4.7 (1)

Comments

    Log in to comment.

    Seared Yellowtail

    Thick yellowtail fillets are seared briefly over high heat to form a golden crust while the center stays cool and tender, sashimi-style. A quick citrus-soy pan sauce and fresh scallions round out this light, protein-forward dish suited to a quick weeknight dinner or an elegant starter.

    16 min 4 servings 310 cal

    Ingredients

    • 1 1/2 pounds yellowtail fillet, sashimi-grade, cut into 4 portions
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 2 tablespoons neutral oil, such as grapeseed or avocado
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, thinly sliced
    • 1/4 cup soy sauce
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon sesame oil
    • 2 scallions, thinly sliced
    • 1 teaspoon sesame seeds, toasted

    Method

    1. 1

      Pat the yellowtail portions dry with paper towels and season both sides evenly with salt and black pepper.

    2. 2

      Let the fish sit at room temperature for 10 minutes to take the chill off before searing.

    3. 3

      Heat the neutral oil in a 9-inch skillet over high heat until just beginning to shimmer, about 2 minutes.

    4. 4

      Sear the yellowtail portions for 45 seconds per side, pressing lightly for even contact, until a golden crust forms but the center remains rare.

    5. 5

      Transfer the fish to a cutting board to rest while you make the pan sauce.

    6. 6

      Lower the heat to medium, add the butter and garlic to the same skillet, and cook until the garlic is fragrant and lightly golden, about 1 minute.

    7. 7

      Remove the skillet from the heat and stir in the soy sauce, lemon juice, and sesame oil, scraping up any browned bits.

    8. 8

      Slice the seared yellowtail into thick medallions and arrange on plates.

    9. 9

      Spoon the warm pan sauce over the fish and garnish with sliced scallions and toasted sesame seeds before serving.