Seared Yellowtail over Fennel Purée with Lemon Beurre Blanc
A buddy of mine had 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’s when I came across this incredible recipe by Lily Anderson on Napa Home Chef.
I didn’t change much from her version—just the order of operations. I like to cook the fish last so it has my full attention and doesn’t get overcooked.
The creamy fennel and onion purée is like a livelier, fresher take on mashed potatoes, and the lemon beurre blanc gives you just the right kind of acid to cut through the richness. When it all comes together, it’s pretty mental. I served it with a glass of white wine, some sprigs of fresh fennel on the side, and called it good. If you’re looking to elevate a nice piece of fish, this is the one.
Pan-Roasted Yellowtail with Fennel Purée & Meyer Lemon Beurre Blanc
Serves 4
Ingredients
For the Fish:
- 4 Pacific yellowtail fillets (about 6 oz. each)
- Salt & freshly ground black pepper
- 2 tbsp olive oil
For the Fennel Purée:
- 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 & pepper to taste
For the Meyer Lemon Beurre Blanc:
- Juice & zest of 1 Meyer lemon
- 1/4 cup white wine
- 1/4 cup unsalted butter, cold and cubed
- Salt & pepper to taste
To Garnish:
- 2 tbsp finely chopped parsley
- Fennel fronds
Directions
1. Preheat & Prep the Fish
Preheat oven to 400°F (200°C). Pat fillets dry, then season with salt and pepper. A dry surface is key to getting a nice crust.
2. Make the Fennel Purée
Heat a bit of olive oil in a saucepan over medium. Add fennel, onion, and garlic. Sauté until soft and translucent (8–10 minutes).
Add the wine and reduce by half. Stir in broth and simmer 10 minutes, until fennel is fork-tender.
Blend until smooth, then 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 slowly whisk in cold butter, one cube at a time, until the sauce is glossy and emulsified. Season lightly with salt and pepper.
4. Sear the Fish
Heat olive oil in an oven-safe skillet over medium-high. Once shimmering, add the fillets. Don’t touch them—let them form that golden crust (about 2 minutes per side). Then transfer the whole skillet to the oven and roast 5–7 minutes, until cooked through.
5. Plate It Up
Spoon the fennel purée onto a warm plate, place your yellowtail on top, and drizzle with the beurre blanc. Finish with chopped parsley or fennel fronds if you want that little pop of green.
That’s it. Pretty straightforward, but it feels like something you'd get at a restaurant—clean flavors, a little elegance, and a great way to chef up Yellowtail with some intention.
Chef Wear
If you want to impress, throw on your Uroko Yellowtail Shirt . This tee pays tribute to the yellowtail — a prized catch known for its speed, strength, and incredible taste. Whether grilled, seared, or raw, it’s a favorite on plates from Baja to Japan.
 |
At Uroko, we respect the ocean that feeds us. We hope you enjoy this dish. If you have a recipe to share, let us know. |