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Grilled Yellowtail with Green Curry Sauce and Green Papaya Slaw


Found off Southern California and Baja, yellowtail is one of our favorite local fish. This preparation features Thai-style ingredients that are readily available at most Asian markets and increasingly at your local supermarket. Recipe courtesy of Chef Mitch Conniff of Mitch’s Seafood. Serves 4-6.


  • 4-6 6 oz yellowtail fillets
  • 1 small can coconut milk (unsweetened)
  • 3 tblsp green curry paste
  • 1 tblsp minced ginger
  • 1 tblsp minced garlic
  • Juice from 2-3 limes
  • Thai fish sauce or soy sauce
  • 1-2 green papayas
  • 1 red bell pepper, cut into thin julienne strips
  • 2 Roma tomatoes, seeded and cut into thin julienne strips
  • 1/2 cup cilantro leaves
  • 1/4 cup mint leaves, chiffonade
  • 1/4 cup basil leaves, chiffonade
  • Chopped roasted peanuts
  • 1/4 cup rice wine vinegar
  • 3 tblsp lime juice
  • 3 tblsp sugar
  • 1/4 cup canola oil

How to Prepare:

  1. For the sauce: In a saucepan saute the garlic and ginger until transparent, but not browned then add the curry paste and saute for 2-3 minutes. After that, add the coconut milk and simmer until reduced to the point that it coats the pack of a spoon, then add lime juice and a few drops of fish sauce for saltiness (if fish sauce is not to your liking, you can use soy sauce alternatively).
  2. For the papaya slaw: Peel and cut the papaya in half and scoop out the seeds from each side. Cut the papaya into thin strips on a mandolin and place in a large bowl, then add in the tomato, bell pepper, cilantro, mint and basil. In a separate bowl or measuring cup, combine the sugar, rice wine vinegar, lime juice and a few drops of fish sauce and whisk in canola oil. Pour over papaypa mixture and let sit for about twenty minutes before serving.
  3. For the fish: Season the fish with salt and pepper and brush with olive. Grill the fish over a hot grill for about two minutes per side depending on thickness of fillet.


Wild Yellowtail



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