| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds skinless yellowtail fillet, cut in 4 equal pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons diced green onions
- 2 tablespoons diced tomatoes
- 2 tablespoons blanched julienne cut citrus zests (any combination, lime, lemon, orange, grapefruit and yuzu)
- 2 tablespoons julienne cut ginger
- 3 ounces red wine
- 4 to 6 ounces heavy cream
- 2 ounces unsalted butter
- 1 to 2 ounces fresh lime juice
- 1 tablespoon chopped parsley leaves
Instructions
- Preheat the oven to 400 degrees F. Season the yellowtail with salt and pepper, to taste. Preheat a nonstick, ovenproof skillet, coated with the olive oil. Add the yellowtail, flesh side down, and cook until brown, about 2 or 3 minutes. Turn the fish over and put the skillet into the oven for 5 minutes.
- Remove the skillet from the oven and transfer the fish to a warm platter. Pour any excess oil from the pan. Add the green onions, tomato, citrus zest and ginger and saute, over low heat, for 1 to 2 minutes. Add the wine and deglaze the skillet. Reduce the liquid by half, and then add the heavy cream. Reduce until lightly thickened. Whisk in the butter, lime juice and parsley. Season, to taste, with salt and pepper. Spoon the sauce over the fish and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 562 |
| Total Fat | 40 g |
| Saturated Fat | 19 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 41 g |
| Cholesterol | 173 mg |
| Sodium | 653 mg |
Reviews
This is the first time I have made fish that I was happy with. The sauce is a perfect blend of flavors. I paired it with asparagus, and the sauce was so tasty with that too. I used white wine instead of red, which seemed like a better option to me. Will definitely make this again.
This is excellent. I have made this twice and it is wonderfull. The sauce is a great compliment to the yellowtail. Saving this one as a favorite.
I am planning on making this tomorrow. It sounds yummy. I will serve it with polenta and broccoli rabe.
Disgusting. Just made this and the sauce ruined the fish. I cook Thai food all the time so I bought into the lime and ginger combo thinking this would be a nice light complimentary sauce for the yellowtail even though it adds heavy cream and tomatoes. To my surprise it wasn’t the tomatoes and heavy cream with seafood that ruined this dish. I think it’s the red wine with the citrus and ginger. I will never again combine red wine, lime juice, citrus zest, heavy cream and ginger. Ewwwwwwwwuh.
really an execellent choice for this type of fish, I am a fish lover and after reseaching for new recipes couldn’t wait to try this recipe. The fusion of flavors is delicious. I will recommend this to all my friends & family. Thank You to Food Network for sharing this tasty recipe.