Pan Roasted Yellowtail with Fennel Purée and Meyer Lemon Beurre Blanc

 

 

“Fresh yellowtail. Clean cuts. Firm meat that holds up to a hard sear.”

A buddy dropped off some beautiful chunks of freshly caught yellowtail. Thick, firm, clean cuts. Exactly the kind of fish that deserves to be treated with care.

I went looking for a recipe that would let the fish shine but still bring something extra to the table. That is when I came across this recipe by Lily Anderson on Napa Home Chef.

I did not change much from her version, just the order of operations. I like to cook the fish last so it has my full attention and does not get overcooked.

The fennel and onion puree eats like a fresher, livelier version of mashed potatoes, and the Meyer lemon beurre blanc brings the acid that cuts through the richness. When it all comes together, it feels like a restaurant plate without trying too hard.

Pan Roasted Yellowtail with Fennel Puree and Meyer Lemon Beurre Blanc

Serves 4

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Ingredients

For the Fish

• 4 Pacific yellowtail fillets, about 6 oz each
• Salt and freshly ground black pepper
• 2 tbsp olive oil

For the Fennel Puree

• 2 large fennel bulbs, trimmed and sliced
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• 1/4 cup white wine
• 1/2 cup chicken or vegetable broth
• 1/4 cup heavy cream
• Salt and pepper, to taste

For the Meyer Lemon Beurre Blanc

• Juice and zest of 1 Meyer lemon
• 1/4 cup white wine
• 1/4 cup unsalted butter, cold and cubed
• Salt and pepper, to taste

To Garnish

• 2 tbsp finely chopped parsley
• Fennel fronds

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Directions

1. Preheat and prep the fish. Preheat oven to 400°F. Pat fillets dry and season with salt and pepper. A dry surface is key to a clean crust.
2. Make the fennel puree. Heat a bit of olive oil in a saucepan over medium heat. Add fennel, onion, and garlic and cook until soft, 8 to 10 minutes. Add the wine and reduce by half. Stir in broth and simmer about 10 minutes until fork tender. Blend until smooth, stir in cream, season to taste, and keep warm.
3. Whisk the beurre blanc. In a small saucepan, combine lemon juice, zest, and wine. Simmer until reduced by half. Lower the heat and whisk in cold butter one cube at a time until glossy. Season lightly.
4. Sear and roast the fish. Heat olive oil in an oven safe skillet over medium high heat. Once shimmering, add the fillets and do not move them. Sear about 2 minutes per side to build a golden crust. Transfer the skillet to the oven and roast 5 to 7 minutes, until just cooked through.
5. Plate it up. Spoon fennel puree onto warm plates, set yellowtail on top, and drizzle with beurre blanc. Finish with parsley and fennel fronds.

That is it. Clean flavors, a little elegance, and a perfect way to treat a good piece of yellowtail with intention.

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Chef Wear

If you want to impress, throw on your Uroko Yellowtail Tee. A tribute to a prized catch known for its speed, strength, and clean flavor, from Baja to Japan.

At Uroko, we respect the ocean that feeds us. Catch what you need, follow the rules, and take care of the water so it continues to give back. If you have a recipe or story to share, send it our way.

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