Baked Yellowfin Selon Ed Heald
From elgourmand 13 years agoIngredients
- • 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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