Grilled CA yellowtail ideas?

[jjdbike]

Hello everyone,

I am going to grill some yellowtail. Not yellow tail snapper, but pacific/ California yellowtail which are in the Jack family.

They are fairly white, firm, have a robust flavor, but little fat.

I’m considering either a Smokey bbq profile, herb, lemon & butter, or chilli powder with mango salsa. The last one sounds good to me, but may be too spicy for our guests.

l’m leaning towards the sweet, Smokey bbq profile, with some bacon & sweet bbq sauce with some hickory chunks on the coals. I’m thinking the firm texture & robust flavor would do well with this approach.

Your thoughts, ideas, suggestions?
Thanks in advance!
JD

[barelfly]

I like the chile powder/mango salsa combo! Sounds really good especially a mango salsa! but I’m sure the other option would be good.

[Jim White]

With lemon and butter you could offer the mango salsa on the side (with some chile powder in it, even) so that both spicy and non-spicy folks can be happy.

[Bkhuna]

In Japan, this fish is called Buri. Fishing out of Oceanside, CA when I lived there, a catching a decent sized buri had enough meat to feed quite a few friends and they pull like small locomotives.

Other then fresh sashimi, is is about the simplest way to prepare:

https://www.foodinjapan.org/japan/buri/

[TripleB]

Grilled fish tacos and ceviche.

[SheilaAnn]

+1 ask me how I know! 🤤🤤🤤

[jjdbike]

I like the chile powder/mango salsa combo! Sounds really good especially a mango salsa! but I’m sure the other option would be good.

Yes,
i decided to go with the mango salsa. I subed an ancho for the jalapeno and parsley for cilantro (gringo version). I may add one small ripe Roma tomato to the salsa.
I’ll post a report.
thanks!
JD

[HawkerXP]

No pictures.......?

[jjdbike]

No pictures.......?

Doing this tomorrow.
stay tuned.
JD

[jjdbike]

I like the chile powder/mango salsa combo! Sounds really good especially a mango salsa! but I’m sure the other option would be good.

This is the recipe that I am basing it on. I'm subbing cilantro with parsley and jalapeño with poblano. Also considering adding fresh pineapple to the mango salsa for adde acidity, sweetness and texture. Ripe mango tends to get mushy.

What do you think? Does it look good to you folks? Would you make and changes or suggestions?

JD

[barelfly]

Looks great!

This salsa looks so good, you could add in the pineapple along with diced avocado and some cold cooked shrimp for an amazing appetizer in the future as well! Serve with tortilla chips!

Looking forward to seeing your dinner!

[SheilaAnn]

I would change one thing…. Let me know when to be there! 🤓

If anything, I’m a sucker for Fresno chiles! We pickle them at work. I think you have a winner here!

[jjdbike]

Thanks so much!
I don’t have Fresno chilies, but I do have roasted Hatch chilies. I’ll experiment with them in this recipe.
Best regards!
JD

[jjdbike]

Here's the report. Unfortunately I forgot to get pics. I used the recipe I posted above with the tweets I mentioned. I made the salsa earlier in the day to make prep time easier. I brushed the olive oil, fresh lime, ancho chili powder, s&p on the fillets and let them marinate while I built a fire on one side of my kettle with cherry chunks. I had washed and prepped baby zucchini, small sweet red and yellow peppers and Mexican grilling onions and brushed them w/ Italian dressing. Whipped up an off the cuff side of Mexican street rice w/ corn. Grilled / smoked the veggies, then the fish, brushing them w/ the marinade as I went. Plated with the salsa on the fish. It was delicious and a hit. Will def do again. Now I need more yellowtail.

Best regards!

JD