Okay, so I’ve been seeing “yellowtail recipes” all over my Pinterest lately, and you know I gotta try what’s trending. Plus, I love fish – it’s quick, healthy-ish, and feels fancy without actually being fancy, you know?
So, first, I hit up the grocery store. I grabbed a nice-looking yellowtail fillet – not too big, not too small, just right for two people. It looked fresh, smelled like the ocean (in a good way!), and wasn’t crazy expensive, which is always a win.
Prepping Time
Back home, I rinsed the fillet under cold water and patted it dry with paper towels. Gotta get rid of any extra moisture, that’s key for a good sear. Then, I whipped up a super simple marinade. Seriously, it was like five ingredients:
- Soy sauce (the low-sodium kind, because I’m trying to be good)
- Some grated ginger (I used the pre-grated stuff, don’t judge)
- A squeeze of lime juice
- A tiny bit of sesame oil
- A pinch of red pepper flakes (for a little kick!)
I whisked all that together in a shallow dish and then laid the yellowtail in there. Flipped it around a few times to make sure it was nicely coated, then covered it with plastic wrap and stuck it in the fridge. I let it marinate for like, 30 minutes? I wasn’t super strict about the time, just long enough to let the flavors sink in.
Cooking it Up
While that was marinating, I preheated my cast iron skillet. Cast iron is the best for getting a good sear, I swear. I added a little bit of olive oil to the pan and let it get nice and hot – almost smoking, but not quite.
Then, I carefully placed the yellowtail in the hot pan, skin-side down (if your fillet has skin). You hear that sizzle? That’s the sound of deliciousness. I let it cook for about 3-4 minutes on each side, until it was golden brown and cooked through. The timing really depends on the thickness of your fillet, so just keep an eye on it.
You don’t want to overcook it, or it’ll be dry and sad. It should flake easily with a fork when it’s done.
Serving it All Up
I took the yellowtail out of the pan and let it rest for a few minutes. And, I served it with some steamed rice and some quick-pickled cucumbers (just sliced cucumbers with rice vinegar, sugar, and salt – super easy).
And that’s it! Honestly, it was so much easier than I thought it would be. And so tasty! The yellowtail was tender, flavorful, and the marinade gave it a nice little zing. Definitely adding this one to my regular rotation.
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