Best Yellowtail Sashimi With Diced Chiles Recipes

Yellowtail Sashimi with Diced Chiles image

Provided by Food Network

Time 15m

Yield 4 to 6 appetizer servings

Number Of Ingredients 12

4 ounces fresh premium yellowtail (belly, if available)*
1/2 teaspoon minced garlic
1/2-ounce fresh ginger, finely julienne
1 1/2 tablespoons thinly sliced scallions
1 tablespoon finely diced red jalapeno
1 tablespoon finely diced green jalapeno
1 tablespoon soy sauce
1 tablespoon yuzu juice (Japanese citrus)*
1 tablespoon ponzu sauce (Japanese citrus vinegar)*
1 tablespoon extra-virgin olive oil
1 lemon wedge, for serving
Julienned daikon radish, for serving*

Steps:

Slice the yellowtail very thinly and fan out on a plate.
Brush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish.
Heat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish.
Garnish with a lemon wedge and julienned daikon.

Grilled Yellowtail with Mango Salsa image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 16

4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes)
4 tablespoons ancho chile powder
4 tablespoons kosher salt
2 tablespoons black pepper
Olive oil
Mango Salsa, recipe follows
2 mangoes, small dice
1 medium red onion, small dice
1 cucumber, peeled, seeded, small dice
2 jalapeno peppers, minced
1/4 cup cilantro leaves, chopped
1/2 tablespoons ancho chile powder
2 large limes, juiced
2 tablespoons olive oil
Salt
Pepper

Steps:

Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel.
In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa.
To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.