“I Brought Home the Fish–Now What?!”
With yellowtail and dorado hitting the deck, we have an idea sure to impress family and friends at home. Make dinner!
Our very own Chef Charley Erichsen developed this fresh herb marinade for serving with grilled yellowtail or dorado. Anglers on our recent trips have been clamoring for the recipe after enjoying it from Charley’s galley.
Herb-Marinated Grilled Yellowtail or Dorado
Herb Marinade Ingredients
1 bunch flat leaf parsley, rinsed and stems removed
1 bunch cilantro, rinsed (ok to leave stems)
1/2 bunch fresh oregano, rinsed and stems removed
4-5 garlic cloves, cleaned and peeled
1-2 shallots, cleaned and peeled
1 good pinch red pepper flake
Juice of a 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 or dorado fillets into 6-8 oz. portions
- Pour marinade over the fillets, 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 fillets 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. Enjoy, and don’t forget to share your fish story with all who’ll listen!
