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catchemupcatchemup Posts: 302 Deckhand
Guys…this is what works for me for smallish yellowtail 1# -1 1/2# each :
-small cavity heavily seasoned with kosher salt
-put in a few small pieces of onion, celery, carrot in cavity  ….or not
-coat both sides in olive oil
-sprinkle both sides with kosher salt, cracked pepper, onion powder, garlic salt, paprika [for color and taste]
-score both sides [allows heat to permeate the flesh and cooks the bone]
-using any type of basket to grill is helpful but not a necessity 
-PAM the basket or grills
-preheated  my grill to the lowest heat which is 450 degrees on my grill [cooked with grill cover closed]
-15 minutes each side…turned just once
-meat done and totally moist…flakes all white not pink
-after removing from grill brushed with olive oil and squeezed fresh  lemon 
-eat one side down to the bone then the entire bone lifts easily to eat the second side …you can easily fillet the top portion if you prefer not to eat down to the bone


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