Yellowtail is great for smoking, provided that you don’t smoke it too long and turn it into yellowtail jerky. If smoked fish isn’t your thing, you can prepare this salad with grilled, baked or pan-seared yellowtail as well. Prior to smoking, remove any bloodlines and soak in a saltwater brine (1 quart water mixed with 1/4 cup each coarse salt and brown sugar) for 6 hours. After brining, pat fish dry and allow to air-dry for 30 minutes on a rack in a refrigerator. Smoke until just done, and not overcooked. It should take about 1 to 1 1/2 hours at 225 degrees.
Recipe courtesy Scott Leysath, The Sporting Chef, a leading authority on the proper preparation of fish and game. He is the author of two “The Sporting Chef’s Wild Game Recipes” cookbooks. Makes 4 salads.
For the Tomato-Chive Vinaigrette