Pan Roasted Fish
Pan roasted fish is always a good idea, especially if you've have fat yellowtail fillets. The process of pan roasting is simple. First you fry the yellowtail in a cast iron skillet, giving it a nice color on both sides. Then you finish cooking the yellowtail in the oven, skillet and all, for additional 10-15 minutes. This technique ensures an even cooking of your fillet while still retaining a nice golden brown color on the outside. Plus, there's more to this recipe...
In addition to pan roasting fish, this new recipe is very Mexican. I smother the yellowtail with an authentic homemade chili verde sauce. And then I fully cover the fillet with Monterey Jack cheese before it goes in the oven. Not only does this dish become a tasty sensation, but it also wins as a visual presentation. Hope you give it a try.
For more Latin recipes, take a look at Fisherman's Belly's
Latin Recipe section.
Pan Roasted Fish With Chili Verde & Melted Monterey Jack Cheese (serves 2)
1.5 - 2 pounds yellowtail fillet
4-5 cloves of garlic whole, but skinned
1 serrano pepper
1 onion, skinned and quartered
1 lemon squeezed
1 teaspoon honey
Coarse black pepper
1 cup of warm chicken broth
1 bundle of fresh cilantro, rough chop
3-4 tablespoons of frying vegetable oil
1 cup all purpose flour
Start Making the Chili Verde Sauce
1. First start by heating the skillet over a hot fire. After the skillet is good and hot, add in the tomatillos, onions, serrano pepper and garlic cloves. Now, roll all the vegetables often until the flesh begins to blacken and become soft. This should takes about 15 minutes, give or take.
2. Now add the tomatillos, onions, serrano and garlic cloves inside a food processor or blender. Also add the juice lemon with a pinch of salt and pepper and blend for 10-15 seconds. Check for overall taste. Next it's time to check the thickness and consistency of the sauce. You may add, or pulse in, between a 1/4 cup, up until a 1/2 cup of chicken broth to achieve the consistency of a thick, blended soup.
Pan Roasted Fish
3. First, preheat the oven at 350F.
4. Following that, start heating the vegetable oil in a skillet over a medium high heat. Ok, now it's time to season the yellowtail fillet with salt and pepper on both sides. Then, dredge the fillet in a container of flour before placing it into the hot skillet.
5. Fry both sides until a golden color is achieved. This should take about 3 minutes per side, and then remember to turn off the heat under the skillet. Start pouring about 1 cup of chili verde sauce on top of the yellowtail fillet inside the hot skillet. Sprinkle on Monterey Jack cheese and baked only for 10 -15 minutes, depending upon the thickness of fillet. Just remember, the thinner the fillet, the less time in the oven.
6. Serve this dish in a platter, or in the skillet itself. Garnish with a handful of cilantro.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Porcelain Ramekin Pinch Bowls 6-ea
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag
➤ Hamilton Beach Food Processor, 8 Cups
➤ Orange Citrus Juicer/Squeezer
➤Various Amazon Honey
➤ Knorr Granulated Chicken Stock
➤ Kirkland Grapeseed Oil 2L
➤ Fish Prepping Pan (13"x9"x2")
➤ Pyrex 1cup & 2cup measuring cups
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black