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.
- 1 to 1-1/2 lbs smoked yellowtail fillets
- 4 handfuls mixed greens
For the Tomato-Chive Vinaigrette
- 1/ 4 cup rice vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2/3 cup tomato, seeded and diced
- 1 garlic cloves, minced
- 1/4 cup fresh chives, chopped (or substitute the green part of green onions)
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/3 cup olive oil
- salt and pepper to taste
How to Prepare:
- Prepare vinaigrette. In a medium bowl, combine all ingredients excepts olive oil, salt and pepper. Whisk together to combine ingredients. While whisking, add olive oil in a thin stream until emulsified. Season to taste with salt and pepper.
- Mound mixed greens on plates. Add smoked yellowtail to vinaigrette and toss to coat. Arrange yellowtail on mixed greens and drizzle additional vinaigrette over.