Grilled Yellowtail with Jalapeno Jelly Glaze

Here’s a recipe that’s so easy, you’ll use it over and over. Great in a pinch when you want something that’s fast and delicious. Rubbing it in olive oil and sprinkling with salt and pepper helps to enhance the flavor of the fish.

Grilled Yellowtail with Jalapeno Jelly Glaze


  • 4 6 – 8 ounce yellowtail fillets
  • 1/4 cup jalapeño jelly
  • 2 tablespoons rice or white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt


  • Combine jelly, vinegar, mustard and salt in a small saucepan over medium-low heat. Heat while stirring until jelly is dissolved. Allow to cool. Brush a coating over fish. Grill fish until just done, basting 2 – 3 times with glaze while cooking.

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