Off with its Head & Slab Yellowtail
 

Here's something you can do with your yellowtail.
Clean and split the head; then cut a slab of fillet
with the bones, only scale and clean the skin.
(By leaving the bones in, your meat will be more
juicy and succulent.)

Lather everything up with olive oil, salt/pepper and
fresh lemon juice. Cook and present over a bed of
Bulgur--topped with tomatoes, onions, fresh basil
and of course, more olive oil.

This meal is dedicated to Sharon, La Jolla's hottest
new fisherwoman.

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Looks good but I need to catch one first.

Very nice. Never let the head go to waste!

that looks good!!! i'm going to try that..humm need to catch one first.

+1

Welcome back master yoda. :biggrinjester:

master chef has spoken :notworthy:

now I just got to catch yellowtail :(

Yani! you hooked and you cooked! When did all this happen? Have you gotten that new PA bloody yet?

That looks GOOD. :eating:

That LOOKS super DELISH...:you_rock:
The collar and the cheeks are the best part.....

Yani...

Try Cooking the Fish whole like a suckling pig....
Rub it with salt, pepper and oil....and your favorite Spices..
the key is to let it sit for 12 hours before cooking it...so the skin dries out and cooks up supper sexy....

Yani,

I love that your recipes reflect simplicity as true mediterranean food should.....use the best ingredients and let them speak for themselves. No matter how often I strive for that in my own kitchen, I am unfailingly driven to complexity. More is not always better, in fact, it usually isn't.

Thank you for another great contribution.

Post script, I love that this dish is dedicated to Sharon....a plating/presentation idea is to mound the cherry tomatoes on top of the yellow tail head, effectively making it a ginger. Just a thought.

Nice! But is it absolutely mandatory to use a cross-eyed yellow?
Wayne

Very nice Yani.

Your cooking posts are as good or better than your catching posts. :luxhello:

That is a killer looking yellowtail dinner.


thanks for the dedication...