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Roasted Yellowtail with Potatoes, Mushrooms & Italian Salsa Verde

Prep Time

10 Minutes

Cook Time

30 Minutes

Effort

Pellets

Apple

Roasted potatoes and mushrooms come together to complement this beautiful yellowtail. An earthy and bright Italian-style salsa verde makes this recipe a hook, line and sinker.

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 4 Whole Yellowtail Fillets

  • olive oil

  • salt and pepper

  • 1 Pound new potatoes

  • 1 Pound oyster, king trumpet or cremini mushrooms

  • 1 As Needed salt and pepper

  • 1/2 Cup fresh parsley, chopped

  • 2 Tablespoon fresh chopped mint

  • 1 Tablespoon finely chopped fresh cilantro

  • 1 Tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

  • 2 Clove cloves garlic, minced

  • 1 Cup olive oil or vegetable oil

  • 1 Whole lemon juice

  • red pepper flakes

Steps

  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.
  • 2

    Place a cast iron pan on the grill grate and heat 10-15 minutes.
  • 3

    Rub the fish fillets with olive oil, and season with salt, and pepper.

    Ingredients

    • 4 Whole Yellowtail Fillets

    • As Needed olive oil

    • To Taste salt and pepper

  • 4

    Toss the potatoes and mushrooms separately, with olive oil, and season with salt, and pepper, to taste.

    Ingredients

    • 1 Pound new potatoes

    • 1 Pound oyster, king trumpet or cremini mushrooms

    • As Needed salt and pepper

    • As Needed olive oil

  • 5

    Place the potatoes in the hot cast iron pan. Close the lid and cook for 8-10 minutes.
  • 6

    Add the oyster mushrooms to the pan with the potatoes. Place the fish fillets skin-side down directly on the grill grates next to the cast iron pan. Close the lid and cook the fish for 6 minutes on the skin-side then carefully flip and cook for 2-4 minutes, or until desired doneness.
  • 7

    Make the salsa verde. In a medium bowl, add the parsley, mint, cilantro, oregano, garlic, olive oil, lemon juice, and red pepper flakes, and stir to combine. Adjust the seasoning with salt and lemon juice as needed.

    Ingredients

    • 1/2 Cup fresh parsley, chopped

    • 2 Tablespoon fresh chopped mint

    • 1 Tablespoon finely chopped fresh cilantro

    • 1 Tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

    • 2 Clove cloves garlic, minced

    • 1 Cup olive oil or vegetable oil

    • 1 Whole lemon juice

    • 1 As Needed salt and pepper

    • Pinch red pepper flakes

  • 8

    Remove the fish and potatoes and mushrooms from the grill. For serving, top the potatoes and mushrooms with the fish filets and drizzle with salsa verde, as desired. Enjoy!

Cooking Notes

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