Greek's love all the sea's offerings, from ancient times to present. Maybe that's why I can't go without engaging my rod and reel at least once a week. Last week I received reports of yellowtail boiling in La Jolla. Like all fisherman, I love to see yellowtail boiling since it exposes the whereabouts of these crafty marauders.
If you're lucky enough to be close by—like I was—then you've got a decent chance of hooking one, so you can eat. If you're unlucky—like I was—then you'd better have a plan B in place. My plan B was some previously caught yellowtail sitting in my refrigerator...
This week's recipe couples a classic Greek yogurt dish called Tzatziki with simple pan fried yellowtail. This pairing will have Poseidon knocking on your door. Really!!
Greek Yogurt Tzatziki and Yellowtail (serves 4)
½ lb of yellowtail fillets, ½ to ¾ inch thick
1 cup of Greek style yogurt
3 medium burpless (seedless) cucumbers medium dice
2-4 cloves of garlic (personal preference)
4 tablespoons of chopped dill
2-3 tablespoons of olive oil
Coarse black pepper
2 large lemons, halved and hollowed out
1. Heat olive oil in a frying pan. Season the yellowtail fillets with salt and pepper, then sear them in the hot frying pan for no more than 10-15 seconds each side. Set aside and allow yellowtail to cool.
2. Create the Greek Tzatziki by taking a large mixing bowl, add yogurt and diced cucumbers. With a pinch of kosher salt take the garlic cloves and smash them with a chef's knife. Use the back side near the knife's spine turning the garlic into a thick paste with the salt as a grinding agent. Add the garlic paste into the mixing bowl then add 3 tablespoons of dill. Add a pinch or two of pepper. Now thoroughly mix.
3. Take the room temperature yellowtail and shred using two forks. Fold the shredded yellowtail into the Tzatziki, then refrigerate to chill. Take the lemons and cut into halves. With a large spoon, hollow out the lemon halves turning them into serving bowls. Once chilled, remove the Tzatkik from the refrigerator and scoop into the lemon halves and serve (if the lemon halves do not sit upright, you may need to trim their bottoms).