Yellowtail * Recipe

Pat the yellowtail fillet dry with paper towels. Trim any connective tissue and, if desired, remove bones with tweezers. Leave the skin on for searing or remove it for sashimi-style slices.

Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature 10 minutes to allow salt to penetrate.

In a small bowl combine the low-sodium soy sauce, mirin, yuzu (or lemon) juice, sesame oil, rice vinegar, and granulated sugar. Whisk until the sugar dissolves and the mixture is homogeneous.

Taste and adjust balance: it should be mildly salty, slightly sweet, and citrus-bright. Reserve 2 teaspoons of the marinade for finishing garnish; place the rest in a shallow dish.

If serving seared tataki-style: briefly dip the fillet into the marinade for 30–60 seconds per side (do not soak). If serving raw (crudo/sashimi): marinate for 5–10 minutes per side for light cure without breaking texture.

Using a very sharp knife, slice the yellowtail against the grain into 1/8–1/4-inch (3–6 mm) slices for sashimi or into 1/2-inch (1.2 cm) thick pieces for tataki. Wipe the knife between passes for clean cuts.

Sear

Heat a skillet or cast-iron pan over high heat until smoking. Add the oil and swirl. Sear the skin side (if skin-on) or both short edges for 10–20 seconds each just to develop a brown crust while keeping the interior rare. Remove and rest 1 minute.

After searing, allow the fish to rest 1–2 minutes, then slice as directed above.

Arrange the yellowtail slices on a chilled plate in a single layer or slightly overlapped.

Drizzle the reserved 2 teaspoons of marinade over the slices, then scatter the thinly sliced scallions, toasted sesame seeds, and optional jalapeño or shishito slices evenly.

Finish with microgreens or shiso leaves if using. Serve immediately with additional soy or citrus on the side.