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.
