The Angler's Table

Great seafood recipes shared by great chefs

Grilled Whole Yellowtail

By Yanni-

 (serves 4-6)
1 whole yellowtail 5-8 pounds, gutted, gilled and scaled
Kosher salt
Coarse black pepper
First cold press olive oil, 1-2 cups
Fresh mint, bundle
Fresh oregano, 3 sprigs
Fresh rose mary, 3 sprigs
1 medium orange juiced
2 limes, one juiced, one cut in half
Paper towels
Vegetable oil
Basting brush
Small mixing bowl
Tooth picks

1. Prep the yellowtail by sprinkling a liberal amount of kosher salt inside the gut and head cavity. Using a butter knife, and the salt as an abrasive agent, scrape out the blood line that runs underneath the spinal column. Also clean out any blood patches and small organs still attached in the gut and head cavity. Use paper towel to help you clean.
Once the gut and head cavity are cleaned and dry, season them with salt and pepper. Brush both the gut and head interiors with cold press olive oil and finally stuff the gut cavity with all the herbs plus the two lime halves.
2. Use three to four tooth picks to “sew” together the gut cavity This will prevent the herb stuffing from leaking out.
3. Completely pat dry the outside of the fish with paper towels.
4. Cut 3 slits on each side of the fish (for even cooking). Add pepper to the entire fish (no salt!), and brush on a liberal amount of olive oil. Keep refrigerated until needed.
5. Make the baste by adding the orange and lime juice into a small mixing bowl. Add a tablespoon of salt and pepper. Note the total amount of citrus liquid. Now slowly add half that amount of olive oil while mixing vigorously. Set the baste aside.
6. Preheat your grill to its maximum temperature. Clean the grill throughly with a steel brush and then wipe it clean with vegetable oil soaked paper towels.
7. Lay the yellowtail on the grill and cook for approximately ten minutes. Before flipping the fish, brush on more olive oil onto its exposed side. Then fill the fish. Begin brushing on the basting juice intermittently for the next 10 minutes.
8. While basting keep checking for doneness by looking inside the cut slits. This will give you a chance to see inside the thickest part of the fish. When cooked, place the fish in a large platter and pour the remaining basting juices on top of the fish. Enjoy.