“What’s Cookin’ in the Searcher Galley?” – Yellowtail Recipe!
Chefs Charley Erichsen and Dan Cramer have been hard at work in our newly upgraded Searcher galley, preparing fresh and fantastic meals that delight the palates of our hungry anglers.
“The food was unbelievable. I did not expect anywhere near the quality or freshness that the cooks delivered!” – Derek D. July 7, 2016“I think the food was really amazing.” – Dave J. July 13, 2016
Chef Charley has developed this fresh herb marinade for serving with grilled yellowtail or dorado. Anglers on our recent trips have been clamoring for the recipe, so that they can prepare their own fresh-caught yellowtail when they return home from their Searcher trip!
Herb Marinated Grilled Yellowtail
Herb Marinade Ingredients
1 bunch flat leaf parsley (rinse and remove stems)
1 bunch cilantro (rinse, ok to leave stems)
1/2 bunch fresh oregano (rinse and use leaves only)
4-5 garlic cloves, cleaned and peeled
1-2 shallots, cleaned and peeled
1 good pinch red pepper flake
The juice of one half of a lime
1 cup of good olive oil (add more or use less, as needed)
- Blend all ingredients in a food processor to a smooth,thick puree. Add olive oil as you blend – the end result should be should be pourable.
- Divide fresh yellowtail filets into 6-8 oz. portions
- Pour marinade over the filets, marinate for 30-45 minutes in a non-metallic container. The marinade should touch all sides of the fish.
- Preheat the grill. Prep your grill for grilling directly over high heat and finishing over indirect high heat.
- Place your marinated filets over the preheated grill on direct high heat, and salt with a sprinkling of coarse sea salt.
- Grill for 2-3 minutes per side.
- After grill marks are evident, place over indirect high heat for 4-7 minutes with the grill lid down.
Serve immediately with your favorite sides. Aboard Searcher we serve this with red pepper risotto and a cilantro lime butter sauce, or rice pilaf accompanied by fresh vegetables (like green and wax beans or roasted Mexican squash) with a garnish of pickled red onions.
