Dang....that yellow is good.
 

Just finished a late nite feast of yellowtail. Took the time to remove all the dark meat from the fillets and all I can say is WOW...Yanni style.....Ha Ha. Cooked on my Traeger wood pellet on high. Removed while still plenty pink in the middle and was very mild without the blood line. Just a little seasoning and lemon juice and down the hatch. So good!!! If I can catch one a week, that should take care of friends and family. Ceviche tomorrow should go over well in this heat.

Blessings all

I have cooked Yellowtail just about everyway. My favorite way is to cut the fillets steak style over BBQ. Try it....its moist and Good!

Cooking the fish with bones is way better!


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I've always wanted to try this style of cut. Do you simply use your fillet knife to cut through the bone?

A good serrated knife works best. If you never tried it this way you're missing out.

It's the same theory as chicken with bone has better flavor. A little lime juice, salt, oregano, Lawry's seasoned salt, olive oil.

Don't worry about the bones in the fish after it's BBQ'd. The bones fall/peel right off. :drool5:

George,

Cut your steaks with sharp knife until you reach
the bone. Then use a hack saw. There is no knife
that will cut cleanly thru that bone.

Sawsall works really well.

Next time I'm doing that!

THanks for the idea.

Truth be told...I actually got the idea from Yani.

YT is great eating fish, and extremely versatile. Its one of my favorite smoked fish, fave shasimi, baked, BBQ, its all good. I'm definately trying the full bone in stakes next one I catch. Beautiful, hard fighting, often wiley, and delicious. Truly a great sports fish. Mike