Grilled Local Yellowtail Recipe

Bring fish to temperature

Remove yellowtail from refrigerator 20–30 minutes before grilling so it comes closer to room temperature. Pat fillets dry with paper towels.

Season and oil

Brush both sides and the skin lightly with 2 tablespoons extra-virgin olive oil. Season flesh side with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Leave skin side lightly salted.

Preheat grill

Prepare a grill for medium-high heat (about 425–475°F / 220–245°C). Oil the grill grate well to prevent sticking or use a hot cast-iron griddle. If using a stovetop grill pan, heat over medium-high until smoking slightly.

Grill the yellowtail

Place fillets skin-side down on the hot grill. Press gently once with a spatula for good contact. Grill skin-side down for 3–5 minutes, until the skin is crisp and the fish releases easily from the grate. Flip and grill flesh-side for 1–2 minutes more for medium (opaque through most of the fillet but slightly translucent in the center). Total cooking time will vary with thickness; target internal temperature 125–130°F (52–54°C) for medium. Do not overcook.

Rest and finish

Transfer fillets to a plate and let rest 2–3 minutes. Zest the lemon over the fish, then cut the lemon in half and squeeze 1–2 teaspoons fresh lemon juice over each fillet just before plating. Reserve remaining lemon for relish/aioli as needed.

While grill is heating or fish is resting, make the relish. Roughly chop the pitted Castelvetrano olives into small 1/4-inch pieces so they give texture but are not paste. Finely dice the red onion (aim for about 1/4 cup once diced) and finely chop the celery (about 1/2 cup).

Combine the chopped olives, red onion, celery, 2 tablespoons chopped parsley and 1 teaspoon rinsed capers in a small bowl. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon fresh lemon juice. Season with 1/4 teaspoon freshly ground black pepper and taste; add a pinch of salt only if needed (Castelvetrano olives and capers can be salty). Mix gently to combine and let sit 5–10 minutes for flavors to marry.

Make the celery aioli in a small food processor or with an immersion blender. Add 1/2 cup mayonnaise, 2 tablespoons Greek yogurt (if using), roughly chopped 1 celery stalk, 1 tablespoon fresh lemon juice, 1/2 garlic clove, 1/2 teaspoon Dijon mustard, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper to the work bowl.

Pulse or blend until very smooth and pale green, about 20–30 seconds. Scrape down bowl and taste; adjust seasoning with additional lemon juice or salt if necessary. If the aioli is too thick, thin with 1–2 teaspoons of water or extra lemon juice to reach desired consistency for drizzling.

Transfer aioli to a squeeze bottle or small bowl for plating.

On warmed plates, place a yellowtail fillet skin-side down or slightly angled. Spoon 2–3 tablespoons of Castelvetrano olive relish alongside or over the top of the fillet.

Using the aioli, dot or drizzle 1–2 tablespoons around the fish (about 1 tablespoon per plate) and smooth slightly with the back of a spoon for presentation. Scatter remaining chopped parsley and a few thin slices of reserved red onion or celery leaves for color if desired.

Finish with an additional small grind of black pepper and a final 1/2 teaspoon lemon juice over each plate just before serving. Serve immediately.