Yellowtail Pepperfin (Pepper fin)

This one’s by request from Dave Dolan, a friend from southern California who just returned from 7 days on the water with a gang of misfits fishing the Royal Polaris on a trip sponsored by Let’s Talk Hook-Up. Dave’s looking for something to do with a freezer full of yellowtail.

Inspired by my local favorite sushi hangout Sushi Unlimited, I first tried a variation of this recipe with seared albacore and have since used it on a number of other saltwater fish. It only takes a few ingredients and a couple of minutes of cooking time. This pepperfin recipe also makes a great appetizer.

Make sure that your fish is very dry before coating with sesame oil. Wrap snugly with 2-ply paper towels to remove any exterior moisture! Regarding the sliced fresh jalapeno peppers, use as many as you think you can handle with seeds either in or out, depending on how much heat you can handle. If you’re taste buds lean towards hot, and spicy flavors, you might want to add a drizzle of Sriracha over the fish.

Print Recipe

5 from 1 vote

Yellowtail Pepperfin (Pepper fin)

Servings: 4

Ingredients

• 1 1/2 – 2 pounds skinless yellowtail fillets dark lines removed
• 3 tablespoons Asian sesame oil
• 1 cup toasted sesame seeds
• 1/2 teaspoon kosher salt
• 1 tablespoon peanut or vegetable oil
• 2 tablespoons lemon juice
• 1/2 cup soy sauce
• 1 teaspoon fresh gingerroot peeled and minced
• sliced fresh jalapenos
• 4 cups warm steamed rice
• 2 green onions shredded lengthwise

Instructions

• Rub sesame oil evenly over fillets. Mix together sesame seeds and kosher salt on a dinner-sized plate. Roll fillets in sesame seeds, pressing the seeds into the fish. Heat peanut oil in a large skillet. Add fish and lightly brown on all sides, but not past medium-rare. Remove fish from skillet and let rest for a few minutes before slicing into 1/2-inch thick slices. While fish is resting, add lemon juice, soy sauce, gingerroot and jalapenos to the hot skillet, bring to a boil and remove from heat.
• Mound rice onto plates. Arrange sliced fish onto rice. Spoon sauce over and garnish with shredded green onions.

Notes

Make sure that your fish is very dry before coating with sesame oil. Wrap snugly with 2-ply paper towels to remove any exterior moisture! Regarding the sliced fresh jalapeno peppers, use as many as you think you can handle with seeds either in or out, depending on how much heat you can handle. If you’re taste buds lean towards hot, and spicy flavors, you might want to add a drizzle of Sriracha over the fish.