Yellow Tail Snapper

I was lucky enough to spend a day with Chef Martin Liz (in my opinion, the Best Chef in Key West) and he showed me how he cooks fresh Yellow Tail Snapper (among other recipes).  Since that day, I have cooked fresh Yellow Tail for Jon and friends and even charter guests and the reviews are always the same – they love it!

Fresh fish is the best, I have also cooked Key West Pink Shrimp, Mahi Mahi, and Wahoo this way (the Wahoo had been frozen quickly after caught two days prior), they were all amazing!

Fish for two:

2 large yellow tail (or other white flaky fish) filets
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Chef’s Butter (Plugra – unsalted is best)
1.5 Teaspoon of Freshly Ground Sea Salt
1.5 Teaspoon of Freshly Ground Black Pepper
1 Tablespoon “Wet Garlic” (the kind that comes in a jar already chopped up in olive oil)

Heat a large frying pan – add the olive oil, butter, garlic, salt and pepper – make sure the butter melts and mixes in with the other ingredients – it should be very hot

Add the fish filets to the hot pan (watch out, it will splatter!)

Cook the fish for three minutes – turn the fish over and cook for another three minutes (if the fish is very thick it may require more time per side)

Serve immediately

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