How to Grill Yellowtail

Most fish is delicious on the grill and yellowtail is no exception. For grilled fish that's bursting with flavor, make an herb marinade or lemon-garlic marinade. Briefly marinate the fish or coat it with a dry spice rub before you toss it on a hot grill. Yellowtail cooks quickly and is great with your favorite sides.

Ingredients

Herb-Marinated Grilled Yellowtail^{[1]XResearch source}

1 bunch of flat leaf parsley leaves
1 bunch of cilantro
1/2 bunch of fresh oregano leaves
4 to 5 garlic cloves, peeled
1 to 2 shallots, peeled
1 pinch of red pepper flakes
The juice of half a lime
1 cup (240 ml) olive oil
1 ¹⁄₂ pounds (0.68 kg) yellowtail fillets, cut into 4 pieces

Makes 4 servings

Lemon-Garlic Grilled Yellowtail^{[2]XResearch source}

6 garlic cloves, finely chopped
¹⁄₂ cup (120 ml) olive oil
2 tablespoons (30 ml) fresh lime juice
1/2 teaspoon (2.5 g) salt
Ground black pepper, to taste
2 ³⁄₄ pounds (1.2 kg) skinless yellowtail fillets

Makes 4 servings

Spiced Grilled Yellowtail^{[3]XResearch source}

1 ¹⁄₂ pounds (0.68 kg) yellowtail fillets, cut into 4 pieces
4 tablespoons (32 g) ancho chile powder
4 tablespoons (72 g) kosher salt
2 tablespoons (13 g) black pepper
4 teaspoons (20 ml) vegetable oil
Mango salsa or green curry to serve

Makes 4 servings

Method 1

Method 1 of 3:

Herb-Marinated Grilled Yellowtail

Download Article

1
Place the herbs, garlic, shallots, red pepper, and juice in a blender. While it's fine to use the stems of the cilantro, you should only use the leaves of the parsley and oregano.
- Avoid using dried herbs in this marinade since the flavor won't be as intense.
2
Blend the olive oil into the marinade. Put the lid on the blender and pulse it until the mixture becomes thick and smooth. Slowly pour in 1 cup (240 ml) of olive oil while the blender is running.
- The marinade should be thin enough to pour once the oil is incorporated.
Advertisement
3
Cover and marinate the yellowtail for at least 30 minutes. Place the yellowtail fillets in a shallow container. Pour the marinade over the fish and put the dish in the refrigerator. Chill the yellowtail for 30 to 45 minutes.
- Avoid marinating the fish in a metallic container or it could flavor the fish.
Heat a gas or charcoal grill to high. Turn on a gas grill to high or light a chimney full of charcoal briquettes, if you're using a charcoal grill. When the briquettes are hot and ashy, dump them in on one side of the grill grate.
Remove the yellowtail from the refrigerator and lay the fillets on the preheated grill. Leave at least 1 inch (2.5 cm) of space between the fillets. If you're using a charcoal grill, arrange them directly over the briquettes. Sprinkle a little sea salt over each fillet.
Cover the grill and cook the yellowtail on 1 side.
7
Flip and grill the yellowtail for 2 to 3 more minutes. Use a fish spatula or tongs to flip each fillet over. Put the lid back on the grill and cook the fillets for another 2 to 3 minutes.
- You should see grill marks on each side of the fillets.
Remove the lid and transfer the fillets to the cool side of the grill.
Grill the yellowtail until the fish flakes easily when you drag a fork across it.
10
Serve the grilled yellowtail. Transfer the fillets to a platter and serve the fish immediately. Consider serving the fish with risotto, rice pilaf, or grilled vegetables.
- Store the leftover yellowtail in an airtight container in the refrigerator for 3 to 4 days.

Method 2

Method 2 of 3:

Lemon-Garlic Grilled Yellowtail

Download Article

Measure the lemon-garlic marinade ingredients in a small bowl. Whisk the mixture until it's combined and smooth.
Arrange 2 ³⁄₄ pounds (1.2 kg) of skinless yellowtail fillets in the shallow dish and pour the lemon-garlic over the fillets so they're completely coated.
Set the fish aside to marinate while you prepare the grill.
Heat the gas or charcoal grill to medium-high. Turn on the gas grill or heat a chimney full of charcoal briquettes, if you're using a charcoal grill. Dump the briquettes when they're hot and ashy. Spread the ashes on 1 side of the grill grate to make a 2-zone fire.
Remove the yellowfish from the marinade and lay the fillets on the grill so they're at least 1 inch (2.5 cm) apart. If you're using the charcoal grill, place them directly over the coals.
Cover the grill and let the fish cook until it becomes brown on the bottom. You should be able to see grill marks.
Lift the grill lid and use a fish spatula or tongs to flip each fillet over. Put the lid back down and grill the fish for 2 more minutes.
8
Move the fish to indirect heat and grill it for 3 to 4 minutes. If you're using a gas grill, lift the lid and move the fish to the cooler side of the grill. Put the lid back down and grill the fish until it flakes easily.
- If you're using a gas grill, you don't need to move the fish. Just cook the fish until it's flaky.
9
Serve the lemon-garlic yellowtail. Remove the fish from the grill and place it on a platter. Serve the fish immediately with pasta, grilled vegetables, or couscous.
- Refrigerate the leftover yellowtail in an airtight container for 3 to 4 days.

Method 3

Method 3 of 3:

Spiced Grilled Yellowtail

Download Article

Heat a charcoal or gas grill to medium. Turn on the gas grill or heat 1/2 of a chimney full of charcoal briquettes. Dump the hot, ashy briquettes onto the center of the grill grate.
Measure the seasonings in a small bowl and use a whisk or spoon to combine them.
Get out 4 fish fillets and brush 1 teaspoon (4.9 ml) of vegetable oil over each fillet. Divide the ancho seasoning among the fish and use your fingers or a spoon to coat both sides of the fillets with the seasoning.
Arrange the fillets on the hot grill grate and put the lid on the grill. Cook the fish until it browns on the bottom.
Lift the lid of the grill and use a fish spatula or tongs to flip each fillet over. Put the lid back down and grill the fish for 3 more minutes, so it flakes easily.
6
Serve the spiced yellowtail. Move the grilled fish to a platter and serve it immediately. Try serving the fish with mango salsa, hot green curry, or rice.
- Store the leftovers in an airtight container. Refrigerate them for 3 to 4 days.