Grilled Yellowtail Recipe
Castelvetrano olives, red onion, celery aioli, lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Yellowtail
Castelvetrano Olive & Red Onion Relish
Celery Aioli
Garnish & Finish
Method
Grilled Yellowtail
- 1
- 2
Preheat grill
Preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). If using a grill pan, heat over medium-high heat until hot and just smoking; lightly oil grate or pan to prevent sticking.
- 3
Grill fish
Place fillets skin-side down on the hottest part of the grill. Press gently with a spatula for 15 seconds to ensure even contact. Grill skin-side down for 3–4 minutes without moving, until the edges turn opaque and the skin releases easily. Flip and grill 1–2 minutes more for medium (internal temp ~125–130°F / 52–54°C) or longer for more done. Total cook time ~5–6 minutes depending on thickness.
- 4
Rest & finish
Transfer fillets to a plate and rest 2 minutes. Squeeze the reserved lemon over each fillet just before plating.
Castelvetrano Olive & Red Onion Relish
- 5
- 6
Dress with 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice (from the lemon used for the fish), 1/2 teaspoon red wine vinegar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and taste; adjust acidity or salt as needed. Let sit at room temperature for at least 10 minutes to meld flavors while you finish the fish.
Celery Aioli
- 7
In a small bowl, mix 1/2 cup mayonnaise with 2 tablespoons very finely minced celery heart, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon grated garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 8
Whisk until smooth. If the aioli is too thick for drizzling, whisk in up to 1 teaspoon water, 1/4 teaspoon at a time, until you reach a thick but pourable consistency. Taste and adjust lemon or salt.
Plating & Garnish
- 9
Spoon a smear of celery aioli onto each plate or dollop 1–2 tablespoons beside where the fish will sit.
- 10
Place a grilled yellowtail fillet on top or beside the aioli. Spoon 2–3 tablespoons of the Castelvetrano olive & red onion relish over the flesh of each fillet, allowing some relish to fall onto the plate.
- 11