Off with its Head & Slab Yellowtail - Kayak Fishing Adventures on Big Water’s Edge

07-11-2011, 12:30 PM

Here's something you can do with your yellowtail.
Clean and split the head; then cut a slab of fillet
with the bones, only scale and clean the skin.
(By leaving the bones in, your meat will be more
juicy and succulent.)

Lather everything up with olive oil, salt/pepper and
fresh lemon juice. Cook and present over a bed of
Bulgur--topped with tomatoes, onions, fresh basil
and of course, more olive oil.

This meal is dedicated to Sharon, La Jolla's hottest
new fisherwoman.

jorluivil · 07-11-2011, 12:53 PM

Looks good but I need to catch one first.

pchen911 · 07-11-2011, 01:03 PM

Very nice. Never let the head go to waste!

xpresso2am · 07-11-2011, 02:20 PM

that looks good!!! i'm going to try that..humm need to catch one first.

Hamachijohn · 07-11-2011, 02:55 PM

Quote:

Originally Posted by jorluivil

Looks good but I need to catch one first.

+1

bus kid · 07-11-2011, 04:15 PM

Welcome back master yoda.

lamb · 07-11-2011, 05:19 PM

master chef has spoken

now I just got to catch yellowtail

driftwood · 07-11-2011, 05:42 PM

Yani! you hooked and you cooked! When did all this happen? Have you gotten that new PA bloody yet?

That looks GOOD.

ChefT · 07-11-2011, 05:45 PM

That LOOKS super DELISH...

The collar and the cheeks are the best part.....

Yani...

Try Cooking the Fish whole like a suckling pig....
Rub it with salt, pepper and oil....and your favorite Spices..
the key is to let it sit for 12 hours before cooking it...so the skin dries out and cooks up supper sexy....

Whizz Bang · 07-11-2011, 08:28 PM

Yani,

I love that your recipes reflect simplicity as true mediterranean food should.....use the best ingredients and let them speak for themselves. No matter how often I strive for that in my own kitchen, I am unfailingly driven to complexity. More is not always better, in fact, it usually isn't.

Thank you for another great contribution.

Post script, I love that this dish is dedicated to Sharon....a plating/presentation idea is to mound the cherry tomatoes on top of the yellow tail head, effectively making it a ginger. Just a thought.

Vikingj · 07-11-2011, 09:38 PM

Nice! But is it absolutely mandatory to use a cross-eyed yellow?
Wayne

Margarita Mike · 07-12-2011, 08:15 AM

Very nice Yani.

Your cooking posts are as good or better than your catching posts.

sharonkayak · 07-12-2011, 02:58 PM

That is a killer looking yellowtail dinner.

thanks for the dedication...

07-11-2011, 12:30 PM	#1
yani Guest Posts: n/a	Off with its Head & Slab Yellowtail Here's something you can do with your yellowtail. Clean and split the head; then cut a slab of fillet with the bones, only scale and clean the skin. (By leaving the bones in, your meat will be more juicy and succulent.) Lather everything up with olive oil, salt/pepper and fresh lemon juice. Cook and present over a bed of Bulgur--topped with tomatoes, onions, fresh basil and of course, more olive oil. This meal is dedicated to Sharon, La Jolla's hottest new fisherwoman.

07-11-2011, 12:53 PM	#2
jorluivil Senior Member Join Date: Apr 2010 Posts: 6,856	Looks good but I need to catch one first. __________________ www.facebook.com/Teamsewer

07-11-2011, 04:15 PM	#6
bus kid Team Keine Zugehörigkeit Join Date: Nov 2010 Location: Way out there Posts: 2,854	Welcome back master yoda. __________________ Não alimente os trolls------------Don't feed the trolls---------------インタネット荒らしを無視しろ

07-11-2011, 05:19 PM	#7
lamb Senior Member Join Date: Mar 2005 Posts: 2,568	master chef has spoken now I just got to catch yellowtail __________________ [------------------------ <)))< ....b-a-a-a-a

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

07-11-2011, 01:03 PM	#3
pchen911 Senior Member Join Date: Jul 2006 Posts: 218	Very nice. Never let the head go to waste!

07-11-2011, 02:20 PM	#4
xpresso2am Senior Member Join Date: May 2010 Location: San Diego, CA Posts: 209	that looks good!!! i'm going to try that..humm need to catch one first.

07-11-2011, 05:42 PM	#8
driftwood Senior Member Join Date: Feb 2009 Location: SAN DIEGO Posts: 1,086	Yani! you hooked and you cooked! When did all this happen? Have you gotten that new PA bloody yet? That looks GOOD.

07-11-2011, 05:45 PM	#9
ChefT Senior Member Join Date: May 2011 Location: SD Posts: 216	That LOOKS super DELISH... The collar and the cheeks are the best part..... Yani... Try Cooking the Fish whole like a suckling pig.... Rub it with salt, pepper and oil....and your favorite Spices.. the key is to let it sit for 12 hours before cooking it...so the skin dries out and cooks up supper sexy....

07-11-2011, 08:28 PM	#10
Whizz Bang Senior Member Join Date: Jul 2009 Posts: 396	Yani, I love that your recipes reflect simplicity as true mediterranean food should.....use the best ingredients and let them speak for themselves. No matter how often I strive for that in my own kitchen, I am unfailingly driven to complexity. More is not always better, in fact, it usually isn't. Thank you for another great contribution. Post script, I love that this dish is dedicated to Sharon....a plating/presentation idea is to mound the cherry tomatoes on top of the yellow tail head, effectively making it a ginger. Just a thought.

07-11-2011, 09:38 PM	#11
Vikingj Senior Member Join Date: Jul 2008 Location: Dana Point area Posts: 438	Nice! But is it absolutely mandatory to use a cross-eyed yellow? Wayne

07-12-2011, 08:15 AM	#12
Margarita Mike Member Join Date: Mar 2005 Location: San Diego Posts: 76	Very nice Yani. Your cooking posts are as good or better than your catching posts.

07-12-2011, 02:58 PM	#13
sharonkayak Senior Member Join Date: Jul 2010 Location: San Diego Posts: 217	That is a killer looking yellowtail dinner. thanks for the dedication...