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Pan Seared Yellowtail recipe served on a plate, by Pekin the Chef

Aug 04 2026

Restaurants›M'tucci's Twenty-Five›Pan Seared Yellowtail Recipe

Pan Seared Yellowtail Recipe

Inspired by M'tucci's Twenty-Five

Time1h

Serves4

Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce

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Ingredients

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Pan Seared Yellowtail

4 pieces Yellowtail fillets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Creamy Garlic Mashed Potatoes

4 tbs Butter

1 cup Heavy cream

4 cloves Garlic

1 tsp Celtic sea salt

1 tsp black pepper

Sautéed Arugula

4 cups Arugula

1 tbs olive oil

1 clove Garlic

to taste Celtic sea salt

to taste black pepper

Grilled Artichokes

2 pieces Artichokes

2 tbs olive oil

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

Lemon Caper Sauce

2 tbs Butter

2 cloves Garlic

2 tbs ReaLemon lemon juice

2 tbs Capers

Method

Pan Seared Yellowtail

1

Prepare the Fish

Season the yellowtail fillets with salt and black pepper on both sides.

2

Sear the Fish

Heat olive oil in a skillet over medium-high heat. Add the yellowtail fillets and cook for about 3-4 minutes on each side until golden brown and cooked through.

Creamy Garlic Mashed Potatoes

3

Cook the Potatoes

Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain.

4

Mash the Potatoes

In a mixing bowl, combine the potatoes with butter, heavy cream, minced garlic, salt, and pepper. Mash until creamy and smooth.

Sautéed Arugula

5

Sauté the Garlic

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.

6

Add Arugula

Add the arugula to the skillet and sauté until wilted. Season with salt and pepper.

Grilled Artichokes

7

Prepare the Artichokes

Trim and steam the artichokes until tender, about 30-40 minutes. Allow to cool, then cut in half and remove the choke.

8

Grill the Artichokes

Brush with olive oil and lemon juice. Grill over medium-high heat for about 5-7 minutes on each side until charred.

Lemon Caper Sauce

9

Make the Sauce

In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in lemon juice and capers, cooking for an additional 2 minutes. Finish with chopped parsley.

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