Description
This perfectly grilled yellowtail recipe is packed with bold flavors and a tender, flaky texture. Infused with a soy-ginger marinade and finished with a hint of citrus, this dish is an easy yet impressive seafood delight. Perfect for summer grilling or a flavorful weeknight dinner, this recipe brings out the best in yellowtail’s natural taste.
Ingredients
For the Yellowtail
4 yellowtail fillets (about 6 oz each)
2 tbsp olive oil
Salt and black pepper, to taste
Lemon wedges (for serving)
For the Marinade
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp honey or brown sugar
1 clove garlic, minced
1 tsp fresh ginger, grated
½ tsp red pepper flakes (optional, for spice)
Instructions
Step 1: Prepare the Marinade
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In a small bowl, whisk together the soy sauce, olive oil, lemon juice, honey (or brown sugar), minced garlic, grated ginger, and red pepper flakes.
Step 2: Marinate the Yellowtail
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Place the yellowtail fillets in a shallow dish or resealable bag.
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Pour the marinade over the fish, ensuring even coverage.
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Let the fillets marinate in the refrigerator for 20–30 minutes (avoid over-marinating to prevent mushiness).
Step 3: Preheat and Prepare the Grill
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Preheat the grill to medium-high heat (about 375–400°F).
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Brush the grill grates with oil to prevent sticking.
Step 4: Grill the Yellowtail
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Remove the yellowtail fillets from the marinade and pat them dry.
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Lightly brush with olive oil and season with salt and black pepper.
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Place the fillets skin-side down on the grill.
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Grill for 4–5 minutes per side, or until the fish flakes easily with a fork.
Step 5: Serve and Enjoy
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Remove the fillets from the grill and let them rest for a minute.
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Serve hot with lemon wedges on the side for a burst of citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Asian-Inspired
Nutrition
- Calories: ~250
- Fat: 10g
- Carbohydrates: 5g
- Protein: 35g