Pan-Fried Yellowtail in Smoked Chile

Yellowtail is such a brightly flavored fish that it doesn’t take a lot of ingredients to help it sing. With the...
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Yellowtail is such a brightly flavored fish that it doesn’t take a lot of ingredients to help it sing. With the addition of smoked salt and smoked chile flakes, this fish is full of flavor. It is finished off with a delicious garlic butter and squeeze of fresh lemon. Serve with a light salad and a crisp white wine for a perfect summer meal!

Ingredients

  • 1/3  Cup  flour
  • 1/2  Teaspoon  smoked salt
  • 1/4  Teaspoon  black pepper
  • 1/4  Teaspoon  smoked chile flakes
  • yellowtail fillets
  • 2  Tablespoons  olive oil
  • Garlic and parsley butter (one tablespoon butter mixed with one teaspoon garlic and one teaspoon minced parsley)
  • lemon, cut into wedges

Directions

To the flour, add the smoked salt, black pepper, and smoked chile flakes. Slice the fish into small fillets and dust each piece in the seasoned flour mixture, shaking off any excess. Fry them in batches in a pan with olive oil on medium-high for 3–5 minutes or until just cooked through. Melt the garlic and parsley butter and drizzle it over the fish. Serve with fresh lemon.

 

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

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