Quote:
Originally Posted by THE DARKHORSE
Post up a picture of Bully V getting his ass kicked by a rat Yellowtail on his new jig-stick.
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Ask, and you shall receive
I saw this alot on sunday. Pretty fun on the light rig
Just finished dinner number 2 from this trip. I found this recipe on Kayak4fish a while ago. By far, this is my favorite recipe for YT. I like to add more serrano to kick it up a bit. Sorry, no Yani dinner pics, but trust me, it's friggen delicious!
Ingredients:
4 filets Yellowtail
1 tbsp. Olive oil
Salt and pepper to season
3/4 cup Monterrey Jack cheese, shredded
4 Fresh cilantro sprigs
For the Ranchero Sauce:
1 tsp. Olive oil
1 cup Onions, sliced
1 tsp. Garlic, minced
1/2 cup Celery, diced
1/2 cup Green bell pepper, sliced
1/2 cup Red bell pepper, sliced
1/2 tsp. Jalapeno or Serrano pepper, diced
1/4 tsp. Thyme leaves
1 Bay leaf
pinch Red chili flakes or cayenne pepper
1/4 cup Fresh cilantro, minced
1/2 cup Diced tomatoes with juice
1 1/2 cup Chicken stock
Salt and pepper to taste
Directions:
Prepare Ranchero Sauce by heating olive oil in a saucepan over medium heat. Add onions, garlic, celery and peppers, saute for 3 to 4 minutes. Add thyme, bay leaf, red chili flakes, cilantro, tomatoes and olives continue to saute for 3 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer over low heat for 20 to 25 minutes, stirring occasionally. Season with salt and pepper. Reserve.
Preheat grill pan. Season fish filets with salt, pepper and olive oil. Cook seasoned fish in grill pan until done. Place fish in a baking dish and smother with Ranchero Sauce. Top each filet with cheese. Bake in preheated oven at 350 degrees F for 8 to 10 minutes. Transfer to platter or warm serving plates. Garnish with fresh cilantro sprigs.