Smoked Yellowtail

[TCS]

I'd like to try that ranchero style recipe . What's in it?

Damn good post.

Thanks

[blitzburgh]

Steveooo it all looks good to me! I have been doing the smoking thing for a while now too for that very same reason. Also, it's great to bring along with me to work and once people see (or smell) me with it, it's magically disappears!

[Baja_Traveler]

I use my smoker more than my BBQ! Everything tastes better smoked - in fact, wife wont eat regular cheese anymore, so I have to always have a supply of smoked cheddar and pepperjack in the fridge.
Lately I've been saving my pistachio shells and using them for smoke - works really well.

[Jimmyz123]

I'm even more motivated to get out there now than I ever have been. I love yellowtail, probably one of the best fish to eat in the ocean, and to catch. It's been a while since I have caught one so I'm really going to work to get some this year.

[j mo]

Good stuff steevo! But cheese on yellow tail?

[carbonbass]

what kind of smoker did you use?

[John M]

Steve
Smoked YT is great.
I have been making jerkey out of mine.
After brining just cut into strips about 1/2" thick, light dusting of Chioptle powder, put in smoker until dry. Use less smoke since meat is so thin.
Last longer since it is dry.
Very good.
John

[steveooo]

Originally Posted by carbonbass

what kind of smoker did you use?

My pops just recently got a Traeger. That thing is awesome.

Originally Posted by j mo

But cheese on yellow tail?

Ya, I know. Its a bit sacreligious. The appetizer on nacho chips? Meh, I could take it or leave it. The cheese on the Ranchero style? The more the better.

[dorado50]

Excellent presentations. If you like mayo and catsup put some on the tostadas de maiz than add the ceviche....hmmm good

[Cbad Mike]

Thanks for taking the time to share such great information. You have more ways of preparing Yellowtail than Bubba Gump has with shrimp!
I can't wait to try your recipes.
Thanks again,
Mike

[taggermike]

Damn! Every one of your dishes look delicious. I like about all fish, all seafoods for that matter, but YT might be my favorite. You've given me some ideas try. Those butterflied kamas look ready for any thing. I found out a few years ago that I had been throwing out about the best partsof the fish when I left the collars on the heads and put them in the can. Not any more. Mike

[Siebler]

Nothing better than smoked fish. I smoked probably 75lbs of Tuna after a trip last year for myself, Easton, and a few others. It didnt last long at all. I smoke over straight Pecan fire usually. Nice sweet flavor, I burn through almost a cord of wood a year in my smoker and bbq plus another cord of Oak to heat the house.

Getting ready to build a new smoker actually, all pieces are there just need to weld it up. Something more specific for Jerky/Snack Sticks and Sausage (especially Andouille) as I tend to do a lot of stuffing sausage and making jerky in the summer to prep for Hunting season snacks.

Guess I need to go catcha YT or something. I smoked a Turkey, a home cured Ham, 20lbs of Chicken, and 10lbs of Porkchops in Feb. Maybe March will be Fish and Ribs month


Thanks for inspiration steveoooooooo. See you next time you leave your kayak at the shop to go work!

[steveooo]

Originally Posted by TCS

I'd like to try that ranchero style recipe . What's in it?

Yellowtail Ranchero

4 filets Yellowtail
1 tbsp. Olive oil
Salt and pepper to season
3/4 cup Monterrey Jack cheese, shredded
4 Fresh cilantro sprigs


For the Ranchero Sauce:

1 tsp. Olive oil
1 cup Onions, sliced
1 tsp. Garlic, minced
1/2 cup Celery, diced
1/2 cup Green bell pepper, sliced
1/2 cup Red bell pepper, sliced
1/2 tsp. Jalapeno or Serrano pepper, diced
1/4 tsp. Thyme leaves
1 Bay leaf
Pinch Red chili flakes or cayenne pepper
1/4 cup Fresh cilantro, minced
1/2 cup Diced tomatoes with juice
1 1/2 cup Chicken stock
Salt and pepper to taste

Directions:

Prepare Ranchero Sauce by heating olive oil in a saucepan over medium heat. Add onions, garlic, celery and peppers, saute for 3 to 4 minutes. Add thyme, bay leaf, red chili flakes, cilantro, tomatoes and continue to saute for 3 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer over low heat for 20 to 25 minutes, stirring occasionally. Season with salt and pepper. Reserve.

Preheat grill pan. Season fish filets with salt, pepper and olive oil. Cook seasoned fish in grill pan until done. Place fish in a baking dish and smother with Ranchero Sauce. Top each filet with cheese. Bake in preheated oven at 350 degrees F for 8 to 10 minutes. Transfer to platter or warm serving plates. Garnish with fresh cilantro sprigs.

[ful-rac]

Awsome chef stevoo!