I like thick yellowtail steaks and cook them rare. Farmed Yellowtail or Hamachi is one of the fish most prized for sushi. The wild fish is also excellent table fare and this recipe really highlights the flavor and texture of this great fish.
- 2 pounds Yellowtail Fillets 1 to 1½” thick
- Kosher salt and fresh ground black pepper
- ¼ cup soy sauce
- ¼ cup white wine
- ¼ cup mirin (Japanese cooking wine)
- ½ teaspoon red pepper flakes
- 1 ½ teaspoon sugar
- 2 tablespoons butter
- 2 tablespoons vegetable oil
Trim the steaks, removing any dark areas. Salt and pepper to your liking and let them rest, covered, at room temperature while you make the sauce. In a small pot bring the soy sauce, wine, mirin and red pepper flakes to a boil over medium-high heat. Reduce the heat to low and stir in the sugar. Continue stirring and let simmer to reduce for 5-minutes or so. Add the butter and stir until it melts and incorporates into the sauce. Remove from heat.
You will need a cast iron or regular fry pan, large enough to fit all the filets. Heat the oil in the pan over high heat until it almost reaches a smoking point. The oil will start to shimmer. Add the steaks to the pan and immediately reduce heat to medium-high. Let them sear for a minute or two, checking the bottom of one for a deep golden brown color. Flip the steaks and add some of the sauce to glaze the fish or all of it for a saucier version. Cook about a minute more after flipping, spooning some of the sauce over the top. Remove from heat and serve.
Wash this delicacy down with a crisp Sauvignon Blanc or a nice Pilsner on the beer side.
Happy travels and cheers!