Baked Yellowfin Selon Ed Heald
From elgourmand 15 years ago
- 1 hr to make
- Serves 6
Ed Heald was a fishin freak I knew in Hawaii. Whatever else Ed did it was so he could take his 36 footer out fishing. At times he, and the anglers three would catch a mess of fish and new recipes were called for, or maybe not, if you’re hungry. Read more You can only eat so much BBQ tuna or mahi mahi. This simple recipe is for those times when it’s fish again and you just don’t feel like going to a lot of trouble. This recipe is pretty much bullet proof but DO NOT OVERCOOK IT. Keep in mind that the fish really doesn’t need to be cooked at all. Undercooked is really great. Overcooked and it will be dry and a bit like cardboard. If in doubt, check it after half an hour. Be sure to adjust your cooking time if your hunk of fish is smaller or bigger than the 3 lbs (1.4 kg) the recipe is for. Just a note here; this method does not work very well for chunks of fish less than 2 lbs. (1 kg). See less
Ingredients
- • One 3–3.5 lb. (1.4 – 1.5 kg) hunk of nice yellowfin fillet. shopping list
- • 1 cup real mayonnaise shopping list
- • ½ stick butter, melted. shopping list
- • 3 Tbs dry white wine, to taste. shopping list
- • 3 Tbs lemon juice shopping list
- • Pinch of basil, to taste. shopping list
- • Sprig of cilantro, to taste. shopping list
- • Salt and fresh ground pepper, to taste. shopping list
- • Good sized sheet of heavy duty foil shopping list
How to make it
- 1. I don’t bother but you might want to cut the dark red blood line out of the fish See Photo. The taste is a bit strong.
- 2. If you get a chunk without the skin don’t worry, with or without the skin is okay. See Photo
- 3. Place the fillet on a sheet of heavy gauge foil big enough to wrap completely around it and seal tightly after you’ve slathered on the mayo mix; you want to keep the steam and juice inside.
- 4. Mix the mayonnaise, wine, butter, lemon juice and all spices, inc. salt and pepper, together and smear evenly over the fillet.
- 5. Pull the foil up and seal at the top, trying to not press too tightly on the sides or top of the fillet.
- 6. Place foil package in a shallow baking pan and bake at 350 deg F (175 deg C) for 40-45 minutes. Remember that overcooking will make the fish dry.
- I usually serve this with warm baguettes, some lightly steamed asparagus and a fresh green salad. Leftovers, if you have any, make great tuna sandis the next day.
Try to be patient
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The blood grove is upper left
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People Who Like This Dish 5
- twill10 Cape Girardeau, MO
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The Rating
Reviewed by 1 people-
I have prepared fish this way before and it is a total winner. Thanks for the reminder.
otterpond
in Windermere loved it
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