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Olive Oil Poached Yellowtail with Tomatoes and Fennel

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Mesquite

Fresh ingredients and classic techniques are the name of the game here. Flaky yellowtail is poached in olive oil with fresh citrus zest, herbs, and garlic, then paired with an earthy blistered tomato and fennel salad.

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Poached Yellowtail

  • 4 Cup Olive oil

  • 1 1/2 Teaspoon Kosher salt

  • 4 dried bay leaves

  • 2 sprigs of fresh thyme

  • 2 1-inch-wide strips of lemon zest

  • 2 1-inch strips of orange zest

  • 2 garlic cloves

  • 1 Tablespoon whole black peppercorns

  • 4 (6 oz) yellowtail filets

Blistered Tomatoes

  • 2 Tablespoon unsalted butter

  • 1 Pound cherry tomatoes

  • 1 Tablespoon thinly sliced shallot

  • 2 garlic cloves, thinly sliced

  • 1/4 Cup tomato sauce

  • Kosher salt

  • Freshly ground black pepper

Fennel

  • 2 fennel bulbs, cut into 8 wedges each

  • 2 Tablespoon Olive oil

  • Kosher salt

  • Freshly ground black pepper

main

  • Fresh herbs, for garnish (optional)

  • 1

    When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.

    275 ˚F

  • 2

    Poach the yellowtail: In an oven-safe medium saucepan, combine the olive oil, salt, bay leaves, thyme, lemon and orange zest, garlic, and peppercorns. Carefully submerge the yellow fillets in the oil and cover the pot with a tight fitting lid.

    • 4 Cup Olive oil

    • 1 1/2 Teaspoon Kosher salt

    • 4 dried bay leaves

    • 2 sprigs of fresh thyme

    • 2 1-inch-wide strips of lemon zest

    • 2 1-inch strips of orange zest

    • 2 garlic cloves

    • 1 Tablespoon whole black peppercorns

    • 4 (6 oz) yellowtail filets

  • 3

    Place the pot directly on the grill grates. Close the lid and cook for until the fish just flakes and the internal temperature reaches 145°F, about 45 minutes. Remove from the grill and uncover the pot to slow the cooking while you make the tomatoes and fennel.

    145 ˚F

  • 4

    Make the blistered tomatoes: Increase the Traeger temperature to 400°F. Place a medium cast iron pan on one side of the grill grates. Preheat the grill with the lid closed for 10-15 minutes.

    400 ˚F

  • 5

    Melt the butter in the hot cast iron pan. Add the tomatoes, shallots, and garlic, close the lid, and cook just until the tomatoes burst. Add the tomato sauce and cook until the sauce has reduced by a quarter and thickened slightly, about 10 minutes. Remove from the grill and season with salt and pepper to taste.

    • 2 Tablespoon unsalted butter

    • 1 Pound cherry tomatoes

    • 1 Tablespoon thinly sliced shallot

    • 2 garlic cloves, thinly sliced

    • 1/4 Cup tomato sauce

    • To Taste Kosher salt

    • To Taste Freshly ground black pepper

  • 6

    Meanwhile, make the fennel: In a large bowl, toss the fennel wedges with the olive oil, salt, and pepper. Arrange the fennel directly on the grill grates (next to the pan with the tomatoes), close the lid, and cook until tender, flipping once, about 5 minutes per side. Remove from the grill.

    • 2 fennel bulbs, cut into 8 wedges each

    • 2 Tablespoon Olive oil

    • To Taste Kosher salt

    • To Taste Freshly ground black pepper

  • 7

    Transfer the tomatoes and fennel to a serving platter. Use a slotted spatula to carefully remove the yellowtail fillets from the poaching oil (discard the oil) and place on top of the vegetables. Sprinkle with salt and garnish with fresh herbs, if desired. Enjoy!

    • Fresh herbs, for garnish (optional)

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