This Spicy Peppercorn Oil is best made a day ahead, so plan accordingly. In a pinch, you can make a fast batch and just slap it on your fish, but it’s mo’ betta after a day or two. It really brings out the flavor of the fish.
Grilled Yellowtail with Spicy Peppercorn Oil
- 4 yellowtail fillets 6 – 8 ounces each
- 3 Tbl whole peppercorns any color or mixed
- 1 cup olive oil
- 2 tsp red pepper flakes
- 5 garlic cloves crushed
- 1/4 cup red or yellow onion chopped
- 1 lemon peel
- 1 1/2 tsp Kosher salt
- Place peppercorns in a medium-hot dry skillet and lightly toast for 3 – 4 minutes while stirring(releases flavor!). Add peppercorns to a small saucepan with oil, pepper flakes, garlic and onion. Bring to a boil while stirring. Remove from heat, stir in lemon and salt and allow to cool. Place in a jar and let stand at room temperature for 12 – 24 hours. Strain through coffee filter (optional). Brush fish with peppercorn oil and place on a white-hot grill for 3 – 4 minutes each side or until just a tad undercooked. Drizzle additional oil over and serve.