Pan-Fried Yellowtail In Smoked Chile

Name: Pan-Fried Yellowtail In Smoked Chile
Ingredients: 1/3 cup flour; 1/2 teaspoon smoked salt; 1/4 teaspoon black pepper; 1/4 teaspoon smoked chile flakes; 2 yellowtail fillets; 2 tablespoon olive oil; garlic and parsley butter (one tablespoon butter mixed with one teaspoon garlic and one teaspoon minced parsley); 1 lemon, cut into wedges

Drizzle and Dip|Aug. 25, 2015 11:43 am EST

2.8 (4 ratings)

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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!

Servings

1

Ingredients

1/3 cup flour
1/2 teaspoon smoked salt
1/4 teaspoon black pepper
1/4 teaspoon smoked chile flakes
2 yellowtail fillets
2 tablespoon olive oil
garlic and parsley butter (one tablespoon butter mixed with one teaspoon garlic and one teaspoon minced parsley)
1 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.