A couple of more yellowtailrecipes

[El Kabong]

From my restaurant days this was an award winner.

Yellowtail with red pepper sauce:
1 lb. of fresh fish filets
1 cup flour (250 milliliters)
2 1/4 cup bread crumbs (560 milliliters)
1/4 cup corn meal (60 milliliters)
2 eggs
3 tablespoons fresh parsley (45 milliliters)
1/4 tsp teaspoon black pepper (1.25 milliliters)
1/2 tsp salt (2.5 milliliters)
1/4 cup Dijon mustard (30 milliliters)
1 tsp lemon juice (5 milliliters)
1 clove garlic, minced
Worchester sauce (5 milliliters)
1 tsp hot sauce (5 milliliters)
Directions:
Combine bread crumbs, cornmeal and fresh parsley and mix well and place ingredients in a flat dish. Set aside.

In a flat dish beat eggs add Dijon mustard, salt, pepper, lemon juice, minced garlic, Worchester sauce, and hot sauce. Combine and mix until smooth.

Dip fish in flour, then in mustard mixture and then the cornmeal mixture to coat evenly.

Heat 2 tablespoons of butter with 2 tablespoons of oil in a pan on medium heat. Fry fish 3 min each side.

RED PEPPER SAUCE 1 roasted red pepper
1/3 cup mayo (237 milliliters)
2 tablespoons sour cream (30 milliliters)
1 clove garlic, minced
4 tablespoons fresh chives (60 milliliters)
2 tablespoons fresh parsley (30 milliliters)
1 teaspoon Worchester sauce (5 milliliters)
1/2 teaspoon hot sauce (2.5 milliliters)

Combine all ingredients and mix well. Serve as a condiment.

Grilled Yellowtail with wasabi sauce

This one is also good if you like to sear you yellowtail and leave it med-rare in the middle.

Ingredients:

4 x one-inch-thick yellotail steaks
Olive oil for brushing yellowtail
Salt and pepper for season
2 x thinly sliced scallions
1 tsp of minced fresh coriander -
2 tbsp of fresh lime juice –
3 tbsp of soy sauce –
1 1/2 tbsp of wasabi paste –
6 tbsp unsalted butter -

Directions:
Grilled yellowtail With Wasabi Sauce
Season yellowtail with salt and pepper and brush with oil, place on warm grill and cook for 3 to 4 minutes, per side or until it is cooked through.
Combine scallion, coriander, lime juice, soy and wasabi paste to a sauce pan and bring to a boil and then remove from heat and whisk in butter.
Plate yellowtail pieces on to separate serving plates and spoon sauce over each piece.
Serve and enjoy!

Fish & chip
Ingredients:
Tartar Sauce
1 cup mayonnaise
2 tbsp chopped parsley
1 tbsp drained capers, chopped
1 tsp Dijon mustard
6 French gherkins or pickles, finely chopped
1 lemon, juice and grated zest
Coarse salt and freshly cracked black pepper

Fish and Chips
4 cups vegetable oil, for frying
2 lb. Yukon Gold potatoes, peeled and cut into 3-inch long, 1/3-inch wide sticks, soaked in cold water overnight and patted dry
Salt to taste
1 3/4 cups sifted all-purpose flour
2 tsp baking powder
1 tsp salt
Large pinch cayenne
2 egg whites
1 large can dark ale
8 x 2 oz pieces boneless yellowtail fillets
Coarse salt and freshly cracked black pepper
1/4 cup cornstarch
1 Lemon, wedges for garnish

Directions:
Tartar Sauce
Combine all the sauce ingredients in a small bowl.
Cover and refrigerate until needed. (Tartar sauce can be made several days ahead.)
Fish and Chips
To make the chips, in a large, heavy-bottomed pot with high sides, heat vegetable oil to 320 degrees F.
Working in small batches, cook the chips until soft and cooked through but not browned, about 3 minutes.
Make sure oil returns to 320 degrees F between batches.
Drain on paper towels and let cool to room temperature.
Preheat oven to 150 degrees F.
To make the batter, whisk together the flour, baking powder, salt, cayenne, egg whites and beer until smooth.
Heat oil to 375 degrees F. and fry chips in small batches until crisp and golden, about 1 to 2 minutes.
Drain on a rack over a baking sheet and immediately season with salt.
Keep the chips warm in the oven.
Make sure the oil returns to 375 degrees F between batches.
Reduce oil to 350 degrees F.
Season the yellowtail fillets with salt and pepper.
Put the cornstarch in a shallow dish.
Working with a few pieces at a time, dip the fillets in the cornstarch and then in the batter and fry until golden and cooked through, turning once halfway through the cooking time, about 8 minutes total.
Drain on paper towels and season immediately with salt.
Make sure oil returns to 350 degrees F between batches.
Serve fish with the chips, tartar sauce and the lemon wedges.

All recipes feed four.