Mexican Yellowtail Poke

March 28, 2016

 

Raw Yellowtail
In Southern California, spring has sprung!  There's yellowtail up from Baja everywhere off the coast of San Diego. How do I know? Because I'm being sent picture after picture of these gorgeous San Diego yellowtail from all of my fishing buddies. So I guess, it must be the time for a new yellowtail recipe. How about a raw yellowtail poke from Baja?
 
This recipe is a great way to enjoy your fresh yellowtail. Filleted and then cubed, raw yellowtail can be turned into any kind of poke. This recipe is filled with some of my favorite Mexican ingredients, like chipotle, cilantro and peppers! Give this recipe a try, especially after you catch all those Mexican yellowtails.
 
Poke is a raw fish dish, and with the exception of tuna, the fish you use should be frozen for at least a week before eating raw. That ensures that no parasites get pasted along to you and your dinner guests. Check out my video to find out more on how to keep your family safe from bacteria and parasites from your fresh catch. 

 Adi didn't have to use his offshore boat, offshore. La Jolla March 19, 2016

 

Mikey could hardly fit this 40 pounder inside his kayak. March 20, 2016

 

Gabe's smallest yellowtail was 20 pounds. March 24, 2016

 

 

Raw Yellowtail Baja Poke (serves 4-6)

2 pounds yellowtail fillets, cut into 1” cubes

½ cup sesame seed oil

½ soy sauce

1 lime juiced

2 teaspoons chipotle adobo sauce

1 bundle green onions, chopped

3 fresh red chili peppers, fine slice

½ onion, julienned

1 avocado, sliced

1 bundle of cilantro, chopped

Small container black sesame seeds

 

Make Your Raw Yellowtail Poke

1. Start by making the poke dressing. First add the sesame seed oil, soy sauce, lime juice, and adobo sauce in a bowl and then mix. Now, refrigerate until needed.

 

2. Grab a large bowl, and add together the yellowtail cubes, green onions, red chili peppers, sliced onions, avocados, and cilantro. And finally, add the dressing and mix. Serve in small bowls, and don't forget to sprinkle black sesame seeds on top for garnish then serve.

 

Need Some Kitchen Stuff? 🙂

Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below to take a look and shop around. Thanks, Yanni

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➤ 30 Day Free Amazon Prime Membership

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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶 

➤ 12-inch Chef's Knife

http://amzn.to/2CnQuyw
➤ Wusthof Pro Cook’s Knife 12-inch

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➤ Cuda 10" Fillet Knife

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➤ Ex-Large Bamboo Cutting Board 18"x14"

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➤ Pyrex 1-cup & 2-cup Measuring Cups

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➤ Pro Stainless Steel Mixing Bowl Set of 6

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➤ 10" Porcelain Rectangular Platters, Set of 4

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➤ Porcelain Ramekin Pinch Bowls 6-ea 
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➤ Multi-Purpose Stainless Steel Scraper & Chopper

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➤ Black Sesame Seeds McCormick 1.87-oz 

http://amzn.to/2E8QYZV

 

➤ Kikkoman Soy Sauce 33.8-oz

http://amzn.to/2CXEwwJ

➤ Kadoya Pure Sesame Oil, 11-Ounce Bottle (Pack of 3)

https://amzn.to/2Id1KoD

➤ Chipotle Peppers In Abobe Sauce 7-oz

https://amzn.to/2Tnyu0V

 

PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video 

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➤ GoPro HERO4 Black  

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I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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