Yellowtail a la Gruntag

Yellowtail a la 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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Ingredients

35 m servings 281 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small saucepan over medium heat, combine the white wine, Grand Marnier, and grated ginger. Bring to a boil, and reduce the mixture by one half. Strain, and set aside to cool slightly. Whisk the reduction into the hollandaise sauce, and mix in orange juice concentrate.
  2. Preheat your oven's broiler. Place the filets onto a baking sheet, and dot each one with one teaspoon of butter, sprinkle with a pinch of thyme, and drizzle with 1/2 tablespoon of orange juice.
  3. Broil the fillets for 3 to 5 minutes, or until just barely done. Fish should be opaque and flake with a fork. Ladle sauce onto plates, and place yellowtail fillets onto sauce.

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Reviews

Read all reviews 7
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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 t...

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...

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.

I have no words to describe this dish except for the next 48. It is amazing. I recently filled my freezer with yellowtail after absolutely crushing it on the high seas so I needed some new rec...

Ill definitely make it again

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