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Fish and Shellfish, Mains, Quick and Easy

Yellowtail with tarragon aioli

Yellowtail with tarragon aioli
Ricardo DeAratanha / Los Angeles Times

Michael Cimarusti is a big guy, built strong and square like a small-college linebacker. So it's a little funny to see him so excited that he's almost hopping up and down. Incongruous, maybe, but perfectly understandable: Cimarusti is chef at ... Read more

Total time: 40 minutes | Serves 4

Tarragon aioli

  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 2 tablespoons lemon juice
  • 1/4 cup canola oil
  • 1/4 cup olive oil
  • 1 tablespoon chopped tarragon

Step 1In 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

  • 2 large Yukon Gold potatoes (about 2 pounds), peeled
  • 1 clove garlic
  • 1/4 onion
  • 1 tablespoon salt
  • 3 tablespoons butter
  • 1 teaspoon sea salt
  • Freshly ground pepper
  • 5 tablespoons chopped Italian parsley

Step 1Slice 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.

Step 2Pour 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.

Step 3Clarify the butter by melting over low heat until it separates. Skim the foam, leaving 2 tablespoons clarified butter.

Step 4Just 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.


  • 2 tablespoons olive oil
  • 4 (6-ounce) yellowtail filets, locally caught (not Japanese), skin removed
  • Lemon wedge

Step 1Heat 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.

Step 2To 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.

Note: From Suzanne Tracht at Jar.


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