Recipe by Gruntag
"Incredible Caribbean Style Yellowtail. My Grandfather used to prepare this dish aboard his 20 foot skiff during the spring months in the 70's off the Channel Islands after a day of nonstop yellow action. Best if made with fresh fish. Garnish with frizzled ginger (Matchsticks of ginger deep fried till golden brown and crispy.)"
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brandy-based orange liqueur (such as Grand Marnier®)
grated fresh ginger root
frozen orange juice concentrate, thawed
8 (3 ounce) fillets
Gruntag - this was incredible! My husband caught a yellowtail off the coast of La Jolla and we had friends over to help us eat it all. Everyone raved about the recipe - the frizzled ginger was the ultimate topper. Thanks for sharing a great recipe!
Excellent. Modified it by using Talapia instead, which worked great. Served with jasmine rice to soak up the delicious sauce. Will try it again. Thanks.
beautiful tasting, moist and tangy fish...a little bit extra work to prep the sauce and a little bit extra calorie-wise but abosolutely worth it for a treat!
This was FANTASTIC!!!! I went out on a fishing trip with me and my buddies and caught a few of these yellowtails out there, so the combination of the freshness of the fish and the addition of a beautiful bottle of wine and a spectacular recipe, and you have a COMPLETE WIN!
Easy, quick and wonderfully full of flavor. Great recipe, thanks Gruntag!
The sauce was quite good, but I'll use a less salty hollandaise. I would increase the orange juice concentrate. I'll probably also not strain out all the ginger. Worth a second try.
* Percent Daily Values are based on a 2,000 calorie diet.
Yellowtail a la Gruntag
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 159
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