Whenever I need a fish that’s delicious, healthy, and easy to make, I choose yellowtail fish.
I tell you, this fish is amazingly good to cook!
Its firm texture and rich flavor make it a versatile fish that lends itself to various delicious dishes.
Whether you prefer it grilled, baked, or served raw as sashimi, there are countless ways to enjoy the delectable taste of yellowtail.
Don’t you know what to make with the yellowtail fish you probably bought from the supermarket or online?
No worries, I am delighted to share 23 of the best yellowtail fish recipes that are quick to make and delightful to taste.
Let’s get set cooking!
Oven-baked whole yellowtail snapper is a way to go when you need a quick fix on the dinner table.
Juicy and soft from the inside and crispy and tasty from the outside, this oven-baked whole yellow snipper is here to win your heart.
It takes 13 ingredients and 45 minutes to get this oven-baked snapper from your kitchen to the table.
This fish is a whole package! You can easily prep and cook it whole without being overwhelmed by the size.
Serve it with fried wedges, cherry tomatoes, freshly cut parsley, and slices of lemon, and impress everyone.
The fusion of potatoes, mushrooms, and white fish meat is to die for! So, here I am with one of the other delectable yellowtail fish recipes.
Also the Italian-style salsa verde also enriches this roasted yellowtail fish with an earthy taste and bright color.
To make salsa verde, add parsley, cilantro, olive oil, oregano, mint, garlic, lemon juice, and red pepper flakes in a bowl and mix.
Roast fish filets beside baby potatoes and oyster mushrooms on the grill. Serve the fish on top of veggies and sprinkle it lavishly with homemade salsa verde.
Wasn’t it a hassle-free dish to make?
A grilled yellowtail collar or Hamachi Kama is a common meal in Japan. It is a traditional dish that needs only four ingredients.
Moreover, this recipe takes only 20 minutes to get ready. Whenever I am short on time, I take frozen yellowtail fish out, thaw it and prepare Hamachi Kama instantly.
As the name suggests, Hamachi Kama is the collar of yellowtail fish. It is strangely the meatiest part of the yellowtail and tastes awesome.
The flavor of this grilled yellowtail collar is rich, delicate, and slightly sweet, and it goes well with lemon or lime.
You can find Hamachi Kama at the fresh seafood market.
The small size and mild flavor of yellowtail snapper make it the best fish for pan frying. However, you must buy fresh fish rather than using frozen ones.
When buying fresh fish from the fishmongers, look for a yellowtail with clear eyes, a moist redfin, and moist bright meat.
Use salt, pepper, garlic powder for seasoning, and rice, almond, or all-purpose flour to dredge the filets, and then take a pan to fry the yellowtail snapper using oil and butter.
Serve this delectable pan-fried yellowtail snapper with coconut rice, Cacio e Pepe, and tomato cucumber avocado salad.
Through this Chef Bobby Stoky’s recipe, now you can bring the taste of key largo to wherever you live.
This recipe uses a mixture of fried and chopped onion rings and panko breadcrumbs for the fish filets. They are then pan-seared until crispy.
Lastly, the fish filets are topped with a dressing of mango salsa and key lime butter for a refreshingly tangy taste.
I like this recipe so much that when I cannot find yellowtail snapper, I make this recipe using shrimp, lobster, scallops, or chicken.
Try it once to know how delicious this onion-crusted yellowtail fish is!
The lemon caper cream sauce and spinach orzo make this recipe a hook, line, and sinker.
The yellowtail with lemon caper cream sauce and spinach orzo is delicious and suitable for any time of year.
I prefer to make it during the fall and winter seasons for a large gathering and occasionally on a date night.
This recipe is a terrific way to serve this delicious fish with a tasty sauce without masking the fish’s original taste.
If you decide to make this recipe, always choose a Dutch yellowtail that you can easily find in the frozen seafood section of Whole Foods Market.
Summer meals become more flavorful and appealing with the vibrant colors and robust taste of fruits and veggies.
This combo of cajun yellowtail snapper and mango avocado salsa is one of my favorite summertime recipes.
This recipe calls for a perfectly seasoned and pan-seared yellowtail served with a chutney made of mangoes and avocados.
The zesty mango and avocado salsa balances out the intense taste and heat of cajun-flavored yellowtail snapper without completely overpowering the taste of the fish.
I make mango and avocado salsa and store them in the refrigerator in an airtight container.
To make this crispy, small appetizer, fresh yellowtail fish is tossed in a hot sauce, lime juice, avocado mousse, radishes, and cilantro.
If anyone here enjoys sushi or ceviche, the Baja yellowtail tostadas are for them. The taste of Baja Yellowtail Tostadas is fantastic and delightful.
These appetizers are even better to look at. They are a game-changer sort of appetizer for your next party.
I make this a show-stopping party appetizer by setting a crispy corn tortilla as a base, then spreading a layer of spiced-up salsa.
Next, I put a fresh citrusy yellowtail tuna on it, then layer it with fantastic radishes and creamy avocado mouse. Lastly goes a sprig of cilantro on top.
Imagine pan-searing a well-seasoned yellowtail fish and then basting it with a delicious orange teriyaki sauce until the pan-seared yellowtail becomes juicy and tangy.
The orange teriyaki yellowtail is an amazingly delectable recipe that you should make it instantly if you want to eat something flavorful and easy to make.
The orange teriyaki sauce nicely complements the sweet, flaky meat of the yellowtail fish, making it taste great.
For orange teriyaki sauce, tamari or coconut aminos, orange juice, maple syrup, rice vinegar, fresh ginger, garlic, black pepper, sesame oil, cornstarch, and water.
Spicy yellowtail roll sushi or Tekka Maki is a perfect meeting of sushi rice, nori seaweed sheets, and the highest quality for yellowtail sashimi.
You can save a lot of bucks by making yellowtail sushi at home. Once the rice is cooked, it will take you only 15 minutes to prep, cook the whole dish, and set the table.
I make them as a side dish for dinner. You can serve them as an evening snack or as a party meal.
You will need tuna, sushi rice, spicy mayo, nori (seaweed sheets), sushi vinegar, and sesame seeds.
For this recipe, raw tuna is best. However, you can also opt for canned or cooked tuna. If you are using raw tuna, always buy sashimi-grade tuna.
Yellowtail Amberjack is my favorite fish. I like grilling it or using it in ceviche. A grilled version is used to make lemon-peppered yellowtail with sauteed spinach.
As it is done with trout or salmon, boil off the fish’s skin keeping the filets attached. Once cooked, the fish’s meat will have a mild flavor and is quite soft.
I seasoned mine with a homemade lemon pepper spice because I like citrus flavors. For a touch of spiciness, I added some red pepper flakes.
For a powerful presentation, serve it with sauteed spinach and onions.
A few ingredients and a simple presentation are needed to make delicious meals with yellowtail fish.
I especially enjoy topping fish with flavorful herb butter like lemon basil butter. You can even use this herb butter to enhance the flavor of other meats or veggies.
This tasteful grilled yellowtail with herby butter and delicious asparagus quinoa is a masterpiece.
For this recipe, I serve the fish over the asparagus quinoa. Add some lemon basil butter to the fish after adding some lemon juice.
The butter will melt nicely on the warm fish, making the meal yummier. Enjoy with a freshly tossed salad!
The yellowtail crudo with mandarin and gooseberries is one of the yellowtail fish recipes that is very pleasing to look at.
This recipe calls for marinating yellowtail crudo in olive oil, mandarin orange juice, chives, and shallots.
The yellowtail crudo is topped with cape gooseberries, edible flowers, and micro greens for a beautiful presentation and additional flavor.
You can swap cape gooseberries and mandarin juice with various citrus and fruit combinations, such as lime or lemon, and cucumber or even cherry tomatoes that have been cut in half.
Play with the ingredients and be creative with the presentation to make it fun!
Commonly, people make fish meals using salmon, cod, or grouper. I don’t have an objection to that, but I think people underestimate the delicious taste of yellowtail.
While grilled, broiled, pan-seared, or simply pan-fried, the yellowtail tastes flavorful and pairs well with many veggies and sauces.
The Japanese seared hamachi yellowtail is one such dish to make you a hardcore fan of this amazingly delicious fish.
For this recipe, the Japanese yellowtail known as Hamachi works fine. Compared to Hamachi, the other yellowtail, such as California yellowtail or kingfish, has dry leaner meat.
For a low-carb option, serve pan-seared Hamachi with cauliflower rice and enjoy!
As I told you earlier, the yellowtail is a versatile fish. It adapts to the flavors of other ingredients in the dish and thus makes every dish taste fantastic.
So, here I am with one of the other yellowtail fish recipes that pairs yellowtail with various veggies.
This one is a BBQ recipe. In this recipe, the green peppers and red onions will be marinated in Vinaigrette, which you must prepare at least one day before.
The more you let the homemade vinaigrette sit, the more flavorful and aromatic it will become!
Cut the yellowtail kingfish filets into small pieces. Then on a skewer, place a piece of onion, fish, then pepper, and repeat until the end of the skewer.
Now barbeque the skewers until the fish becomes tender and golden. Enjoy with your favorite salsa and lemons.
The sweet and tangy taste of teriyaki sauce perfectly complements the mildly sweet flavor of the yellowtail.
First, make a homemade teriyaki marinade for this recipe using vinegar, soy sauce, ginger, garlic, wasabi, and sugar.
Coat the yellowtail in half the marinade and let it sit for at least an hour. Use half marinade to make a teriyaki sauce for the glaze.
Bake the fish for 8-10 minutes. Meanwhile, prepare the sauce and spread it over the fish when it gets out of the oven.
For this recipe, using yellowtail Amberjack, also known as Australian or great yellowtail, is recommended.
Here is a recipe that always makes the audience go wild with pleasure. I always make this recipe when I need to ask a favor from my husband.
No one can say no to you when you serve them this roasted yellowtail snapper with old bay seasoning.
In this recipe, season the yellowtail snapper using old bay seasoning. Then the fish is roasted until opaque and flaky.
You will love the roasted snapper’s flavor because the old bay seasoning has a mild spicy flavor with herbs and hints of citrus.
It adds a new flavor to your meal, making seafood finger-licking good!
Fried yellowtail taco is not just any other yellowtail recipe. It is a complete comfort food! While you must have eaten a lot of tacos, the yellowtail taco is a must-try item.
This recipe matches white sauce, fried yellowtail fish, some cabbages, and papaya pico de gallo.
To make a fried yellowtail taco, on the bed of the tortilla, you pour white sauce, place the pieces of fried fish, and then top it up with papaya pico de gallo.
Yes, the prep, cooking, and assembling of this dish do take time, and it is a tiresome process, but believe me, the result will make your taste buds go Ooh La La La.
The restaurant-style fancy appetizer, the yellowtail sashimi carpaccio tiradito, is here to impress everyone!
In the name of this dish, the restaurants sell thinly sliced sashimi dressed to the nines and topped with a delicious yuzu or ponzu sauce.
However, you can make your version and enjoy a solid appetizer without breaking the bank.
This recipe requires Japanese yellowtail, olive oil, lime juice, yuzu, coarse sea salt, and green onion.
So, make this fancy appetizer at home and impress your kitty party ladies at the next gathering.
If its Tuesday and you have got yellowtail fish, make it a taco Tuesday by making yellowtail ceviche mini tacos with black bean corn salsa.
Firstly, take the freshest yellowtail for this recipe. Dice it into small pieces and marinate it in lime, sugar, salt, chilis, and olive oil. Keep it aside until it turns opaque.
Make the salsa using sweetcorns, black beans, red onion, spring onions, coriander, lime juice, and sea salt flakes. Meanwhile, also prepare chipotle avocado cream and drain the ceviche.
Take a mini warmed corn tortilla in your hand, toss the ceviche, fish pieces into it, add some black beans, corn salsa, and top it up with garlicky avocado chipotle cream.
Who can say no to this light, delectable pan-fried yellowtail served on a bed of herb and garlic-infused tagliatelle? I won’t!
To make this delectable recipe, I pan fry Dutch yellowtail filet using butter lavishly to give it a deliciously crisp skin.
Then to make al dente tagliatelle, I toss it into the leftover infused butter, adding parsley and rosemary.
Serve the herby pasta and buttery Yellowtail together to make a quick yet impressive dinner with the whole family drooling.
Here is one of the other yellowtail recipes cooked to perfection!
The yellowtail hamachi collar is the flavorful and most meatish part of the yellowtail fish. It is juicy, delicate, and loaded with beneficial omega fats.
There is no going back once you taste this broiled Japanese Hamachi yellowtail collar. You will love every bite.
While making this recipe, always choose Hamachi, a good-grade fish with lots of fat and tender meat.
Cooking has never been easier before! With this quick and easy yellowtail recipe, you’ll have deliciously herby-grilled fish in no time.
To enhance the flavor and aroma of my Grilled Yellowtail, I season it with lovely lemon butter, salt, pepper, and a delightful combination of fresh herbs.
Then you only need to grill the filets for 10 minutes or until the fish becomes opaque and flaky.
That is all to this yummiest recipe!
Yellowtail with Creamy Mustard Sauce
- Non-stick wok
- 1 tbsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried parsley
- 4 yellowtail fillets
- Salt and cracked black pepper, as desired
- 2 tbsp olive oil, divided
- 2 tbsp whole-grain Dijon mustard
- ½ cup cream
- 2½ tbsp Vegetable Demi-Glace
- 1 1 bunch of fresh parsley, chopped
- Blend paprika, onion powder, garlic powder, and dried parsley in a small bowl. Set aside.
- Rub the fish fillets evenly with paprika, salt, and pepper.
- In a large non-stick wok, heat olive oil over medium-high heat and cook the fish fillets for 3-4 minutes per side.
- Transfer the fish fillets onto a serving plate with a slotted spoon.
- In the same wok, add the cream, demi-glace, mustard, salt, and pepper over medium-high heat and cook for around 1-2 minutes, stirring continuously.
- Stir in parsley and remove from heat.
- Pour the sauce over the fish fillets and enjoy.