Baked Yellowfin Fillet Desde Ed Held
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4-6
When I lived in Hawaii the crowed I ran with all had decent sized boats; sail and power. We all fished (yes, sailors usually fish). Our fridges and freezers were full of Yellowfin, Aku, Wahoo and Marlin and you can only eat so much Sashimi. Read more I am not a big fan of cooked tuna but Ed Held came up with this recipe and the results were delicious. Next time you get a frozen Yellowfin fillet (no good for sashimi) try this. A truly great feed. Ed usually cold smoked the fillet for an hour or two, and I put it in the smoke shack for a spell, before doing this dish but it isn’t absolutely necessary. See less
Ingredients
- • One 3-4 lb. (1½-2 kg.) Yellowfin fillet. Weight is after cleaning. shopping list
- • 1 cup real mayonnaise. shopping list
- • 1 tsp. salt. shopping list
- • 1 tsp. FG pepper. shopping list
- • 1 Tbs. butter. shopping list
- • 1 tsp. dried oregano. shopping list
- • ¼ cup finely chopped onion. shopping list
- • 1 clove garlic, minced. shopping list
- • 1 cup sliced mushrooms. shopping list
- • 1 tsp. Worcestershire sauce. shopping list
- • 2 Tbs. dry white wine. shopping list
- • 2 Tbs. sour cream. shopping list
- • Enough heavy duty foil to tightly wrap the fillet. shopping list
- • Fresh parsley or cilantro for garnish. shopping list
How to make it
- 1. Clean and prep the fillet like you were making sashimi. All skin and bones removed and the blood grove cut away, etc. You want only the prim portion of the fillet to bake.
- 2. Cold smoke the fillet for an hour or so, if you can.
- 3. If not smoking it let the fillet come to room temp.
- 4. Sprinkle both sides of the fillet with salt and pepper. Pat in place but don’t rub. Cover and set aside.
- 5. Heat the butter in a medium skillet and sauté the onion and mushrooms until the onion turns translucent. Transfer to a mixing bowl.
- 6. Add all the spices, the wine, etc. (except the garnish) to the mixing bowl and combine completely.
- 7. Heat your oven to 400 F. (205 C).
- 8. Place the fillet on a large piece of foil, flat side up, and smear on a liberal amount of the mayonnaise-spice mixture.
- 9. Turn the fillet over and spread a nice coating of the mayonnaise-spice mixture on that side.
- 10. Wrap the foil around the fillet and seal as best you can to keep the steam in. Use extra foil as needed.
- 11. Put the fillet on the center rack of the oven and bake for 25-30 minutes, depending on how much foil you used, the shape of the fillet and how fresh your fish is. You want an internal temp (at the thickest part of the fillet) of 120 F. (50 C.). Yes, it’s barely cooked and just heated through. Good. Go for a bit more, if you must but overcooked fish will be dry and chewy; do not blame me if this happens. Remember, this is the same fish you eat raw as sashimi.
- 12. Unwrap, garnish an serve.
- I usually do steamed rice and a steamed green veggie as sides.
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
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