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Yellowtail with tarragon aioli

Time40 minutes
YieldsServes 4
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Look for baby yellowtail the size of small trout and have the fish monger remove any skin.

Yellowtail is not to be confused with yellowfin. The first, called hamachi at sushi bars, is in the jack family, kind of like smaller tunas. Yellowfin, more commonly called by its Hawaiian name ahi, is a true tuna.

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Tarragon aioli

1

In a mortar and pestle, smash the garlic and salt into a paste. In a large bowl, whisk the egg yolk until smooth. Whisk in the lemon juice. Slowly drizzle in the canola oil, whisking to make a thin mayonnaise. Whisk in the garlic-salt paste and the olive oil. Just before serving, mix in the tarragon.

Parsleyed potatoes

1

Slice the potatoes across, not lengthwise, about one-quarter-inch thick. Put them in a pot with the garlic, onion and salt and add water to cover. Bring to a boil over high heat, then reduce the heat and simmer until tender, 8 to 10 minutes.

2

Pour off the water carefully and add ice water to stop the cooking. Drain, then pat the slices dry with a paper towel and lay flat.

3

Clarify the butter by melting over low heat until it separates. Skim the foam, leaving 2 tablespoons clarified butter.

4

Just before serving, heat the clarified butter in a large skillet and add the potatoes. Cook on both sides, turning gently, to heat through, about 5 minutes. Season with the salt and pepper and sprinkle with parsley.

Yellowtail

1

Heat the olive oil until almost smoking in a heavy iron skillet. Add the fish and cook until the bottom is golden brown, about 2 minutes. Turn over the fish and cook for 1 minute for medium-rare. Squeeze a couple of drops of lemon juice on each filet.

2

To serve, overlap four to five potato slices to make a circle in the center of each plate. Place one filet on top of the potatoes, and serve the aioli in a ramekin on the side.

From Suzanne Tracht at Jar.