Fresh Yellowtail Fillet with Lime and Ginger Recipe

Name: Fresh Yellowtail Fillet with Lime and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless yellowtail fillet, cut in 4 equal pieces; Salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons diced green onions; 2 tablespoons diced tomatoes; 2 tablespoons blanched julienne cut citrus zests (any combination, lime, lemon, orange, grapefruit and yuzu); 2 tablespoons julienne cut ginger; 3 ounces red wine; 4 to 6 ounces heavy cream; 2 ounces unsalted butter; 1 to 2 ounces fresh lime juice; 1 tablespoon chopped parsley leaves

Servings: persons

1 1/2 pounds skinless yellowtail fillet, cut in 4 equal pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons diced green onions
2 tablespoons diced tomatoes
2 tablespoons blanched julienne cut citrus zests (any combination, lime, lemon, orange, grapefruit and yuzu)
2 tablespoons julienne cut ginger
3 ounces red wine
4 to 6 ounces heavy cream
2 ounces unsalted butter
1 to 2 ounces fresh lime juice
1 tablespoon chopped parsley leaves

1
Preheat the oven to 400 degrees F. Season the yellowtail with salt and pepper, to taste.
2
Preheat a nonstick, ovenproof skillet, coated with the olive oil.
3
Add the yellowtail, flesh side down, and cook until brown, about 2 or 3 minutes.
4
Turn the fish over and put the skillet into the oven for 5 minutes.
5
Remove the skillet from the oven and transfer the fish to a warm platter.
6
Pour any excess oil from the pan.
7
Add the green onions, tomato, citrus zest and ginger and saute, over low heat, for 1 to 2 minutes.
8
Add the wine and deglaze the skillet.
9
Reduce the liquid by half, and then add the heavy cream.
10
Reduce until lightly thickened.
11
Whisk in the butter, lime juice and parsley.
12
Season, to taste, with salt and pepper.
13
Spoon the sauce over the fish and serve.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds skinless yellowtail fillet, cut in 4 equal pieces, Salt and freshly ground black pepper, 2 tablespoons olive oil, 2 tablespoons diced green onions, and more.

Yes, Fresh Yellowtail Fillet with Lime and Ginger falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Yellowtail Fillet with Lime and Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions