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Home > Fishing Resources
Yellowtail
Salad Niçoise | Yellowtail Fajitas | Yellowtail w/Fresh
Pineapple Salsa
Yellowtail "Seriola Lalandi"
RANGE:
They are found from British Columbia to Chile and worldwide in temperate and
subtropical seas. They are common off California from Santa Barbara
southward.
HABITAT: "Yellows" are schooling fish but you
often see individuals under floating kelp paddies. Although they are thought of
as open water animals they often are found in association with some kind of
structure, such as kelp, rocky reefs or oil platforms. Most yellows migrate to
Southern California from central Baja in early spring or sometimes late winter
depending on the water temperature. Resident fish can be found living around the
off shore islands. They are large fish called
"Mossbacks".
DESCRIPTION: Yellowtail are beautiful
torpedo-shaped silvery fish, with a yellow to dusky stripe along their sides and
a dark bar extending through their eye. Their fins and tail are very yellow ;
thus, the name yellowtail.
SIZE: Schooling yellows in
Southern California average from 10 to 25 pounds while old individual mossbacks
reach over 40 pounds. There are some who claim that fish over 100 pounds are
cruising around especially in Mexican waters.
FOOD VALUE:
Yellowtail is a fish that spoils quickly in the bag. They should immediately be
placed on ice and never allowed to get warm. If they are cared for properly they
are a top eating fish. Since their flesh is dark, they are best barbecued or
smoked. Some chefs claim that they are the finest of smoked
fish.
Availability: This is available in most markets.
Salad Niçoise
The classic Niçoise
with the addition of yellowtail is delightful.
8 ounces yellowtail fillet
1/2 cup Lawry's Herb & Garlic
Marinade with Lemon Juice
3 cups green leaf lettuce, torn
4 cups iceberg
lettuce, torn
1/4 green bell pepper, cut in strips
2 hard-cooked eggs,
sliced in half
16 pitted black olives
1 small onion, thinly sliced
1
medium tomato, cut in 8 wedges
1 package (9 ounces) frozen French-cut green
beans, cooked and drained
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon
Lawry's Seasoned Pepper
1 bottle (12 ounces) Lawry's Classic San Francisco
Salad Dressing with Romano Cheese
In resealable plastic bag, combine yellowtail fillet and Herb
& Garlic Marinade with Lemon Juice; seal bag. Marinate in refrigerator 1
hour. Remove fish from marinade. Grill fish over medium-high heat 5 minutes each
side or until fish just begins to flake; set aside. In large bowl, place lettuce
and toss with 4 ounces Classic San Francisco Dressing with Romano Cheese.
Arrange remaining vegetables, egg and fish on top of lettuce. Sprinkle with
Seasoned Salt, Seasoned Pepper and remaining Classic San Francisco Dressing with
Romano Cheese.
Makes 6 servings
Prep time: 20
minutes
Marinate time: 1 hour
Cook time: 10 minutes
Yellowtail Fajitas
Fish fajitas
are popular, and for good reason & they're delicious!
2 tablespoons vegetable oil
1 green bell pepper, cut in thin
strips
1 onion, thinly sliced
1 pound yellowtail fillets, cut in thin
strips
1 package (1.27 ounces) Lawry's Fajitas Spices & Seasonings
1/4
cup water
1 medium tomato, cut in thin wedges
Flour tortillas
In large skillet, heat 1 tablespoon oil over medium-high heat. Add
green bell pepper and onion; sauté 3 minutes or until tender. Remove from
skillet. In same skillet, heat remaining oil over medium-high heat. Add
yellowtail, stirring frequently for 5 minutes. Add Fajitas Spices &
Seasonings and water. Bring to a boil; reduce heat and simmer, uncovered, 3
minutes. Add green bell pepper, onion and tomato; heat through. Spoon into
warmed flour tortillas.
Makes 4 servings
Prep time: 15
minutes
Cook time: 12 minutes
Yellowtail with Fresh Pineapple
Salsa
A Mexican fruit salsa adds piquant spice and vibrant color to
barbecued fish.]
1 cup plus 2 tablespoons Lawry's Hawaiian Marinade with Tropical
Fruit Juices, divided
1 1/2 pounds yellowtail, cut in 4 1-inch-thick
steaks
1 cup fresh pineapple, cut in 1/2-inch pieces, well
drained
1/4 cup red onion, chopped
2 tablespoons red bell pepper,
chopped
1 tablespoon cilantro, chopped
1 tablespoon minced jalapeno chili,
seeded
In resealable plastic bag, combine 1 cup Hawaiian Marinade with
Tropical Fruit Juices and fish; seal bag. Marinate in refrigerator 30 minutes or
up to several hours. In small bowl, lightly mix 2 tablespoons Hawaiian Marinade,
pineapple, onion, cilantro, red bell pepper and jalapeno chili. Let pineapple
salsa stand at room temperature up to 1 hour. Grill fish over medium-high heat,
5 to 6 minutes each side, or until fish just begins to flake. To serve, spoon
salsa over cooked fish.
Makes 4 servings
HINT: 1 can (8 ounces) pineapple chunks,
cut in 1/2-inch pieces, well drained, may be substituted for fresh pine apple if
desired.
Prep time: 20 minutes
Marinate time: 30
minutes
Cook time: 12 minutes
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