By Yanni- www.fishermansbelly.com
1.5 – 2 lbs yellowtail fillet
4-5 cloves of garlic whole, but skinned
1 serrano pepper
1 onion, skinned and quartered
1 lemon squeezed
1 teaspoon honey
Coarse black pepper
1 cup of warm chicken broth
1 bundle of fresh cilantro, rough chop
3-4 tablespoons of frying vegetable oil
1 cup all purpose flour
Start Making the Chili Verde Sauce
1. First start by heating the skillet over a hot fire. After the skillet is good and hot, add in the tomatillos, onions, serrano pepper and garlic cloves. Now, roll all the vegetables often until the flesh begins to blacken and become soft. This should takes about 15 minutes, give or take.
2. Now add the tomatillos, onions, serrano and garlic cloves inside a food processor or blender. Also add the juice lemon with a pinch of salt and pepper and blend for 10-15 seconds. Check for overall taste. Next it’s time to check the thickness and consistency of the sauce. You may add, or pulse in, between a 1/4 cup, up until a 1/2 cup of chicken broth to achieve the consistency of a thick, blended soup.
Pan Roasted Yellowtail
3. First, preheat the oven at 350F.
4. Following that, start heating the vegetable oil in a skillet over a medium high heat. Ok, now it’s time to season the yellowtail fillet with salt and pepper on both sides. Then, dredge the fillet in a container of flour before placing it into the hot skillet.
5. Fry both sides until a golden color is achieved. This should take about 3 minutes per side, and then remember to turn off the heat under the skillet. Start pouring about 1 cup of chili verde sauce on top of the yellowtail fillet inside the hot skillet. Sprinkle on Monterey Jack cheese and baked only for 10 -15 minutes, depending upon the thickness of fillet. Just remember, the thinner your fillet the less time in the oven.
6. Serve this dish in a platter, or in the skillet itself. Garnish with a handful of cilantro.