There’s nothing better than being able to cook up and enjoy something that was freshly caught, especially when it’s from my own hubby. Dane took an overnight fishing trip to Mexico with his buddy Ernie a few days ago and brought home three Yellowtails! Now we have the opportunity to experiment with different Yellowtail recipes for days woohoo! The best way to really enjoy the flavor of the fish though is with simple preparation and ingredients. I especially love flavored herb butters to top the fish with. This is one of my favorites and it goes perfectly with any type of seafood and even vegetables.
-Mel
Health tips: Anti-inflammatory, low fat, low carb, heart healthy, diabetes friendly
- 2 – 4 oz. fish filets (about the size of a deck of cards) (I recommend any type of white fish, Yellowtail, Cod, Halibut, Swordfish, etc…)
- Your choice of rub – I used the Garlic Festival’s Garli-Gasm’s Green Tea, Citrus and Garlic Rub, it’s absolutely delicious and so low in sodium: http://www.garlicfestival.com/garlic-rub-citrus-green-tea. You can replace this with a lemon pepper, garlic salt type mix.
- 1/4 cup unsalted butter, softened (Don’t worry, you’re not using all this in the recipe. There will be extra left for future use.)
- 1 teaspoon lemon zest (about 1 large lemon or 2 smaller lemons) and juice
- A bit of salt
- 2 teaspoons minced fresh basil (If you have a mini blender like a Magic Bullet, this equals 2-4 large leaves or 4-6 smaller leaves. I recommend blending butter, lemon and basil for better distribution of flavor.)
- 3/4 bunch asparagus
- Olive oil
- Pepper
- 1/2 cup quinoa
- 1 cup low-sodium chicken broth
Steps
1. Pat fish dry with paper towels and brush with olive oil. Sprinkle rub evenly over all sides. A heavy, even coating ensures a nice crust and seals juices. Set aside and marinate 30-60 minutes. Refrigerate if you need to marinate longer.
2. While fish is marinating, spray Pam on grill and preheat to high heat (outdoor or inside works fine). Also, boil chicken broth in a small saucepan. When boiling, add quinoa and reduce heat to low. Simmer for about 15 minutes until it plumps up and you can see spirals on the inside.
3. Cut ends off asparagus and drizzle with olive oil, a bit of salt, and pepper. Mix it all together. Roast in broiler until tender and slightly charred, about 5-10 minutes.
4. While quinoa and asparagus are cooking, start grilling fish, about 3 minutes per side. It will look opaque and flaky once cooked. Let fish sit for a few minutes and cover with foil.
5. Mix or blend together butter, lemon zest and basil until combined. You’ll need about 1/2-1 teaspoon for each fish piece and optional extra for asparagus quinoa. To store extra butter, refrigerate in small air tight container or mold and wrap tightly in plastic wrap. You can use it on just about anything, spread on bread or saute with vegetables!
6. Cut the asparagus in 1 inch pieces and mix in with the quinoa. You can add some of the lemon basil butter you made if you like.
7. Serve fish over the asparagus quinoa. Squeeze lemon juice over the fish and top with lemon basil butter. The warm fish should make the butter melt all over. Enjoy!
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