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Roasted Yellowtail with Potatoes, Mushrooms & Italian Salsa Verde

Roasted Yellowtail with Potatoes, Mushrooms & Italian Salsa Verde

By Traeger Kitchen

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.

Prep Time

10 Minutes

Cook Time

30 Minutes




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Units of Measurement:
4 (6 oz) Yellowtail fillets
As Needed Olive oil
To Taste salt
To Taste pepper
1 Pound baby new potatoes
1 Pound oyster mushrooms
Salsa Verde
1/2 Cup chopped fresh parsley
2 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh cilantro
1 Tablespoon chopped fresh oregano
2 garlic cloves, minced
1 Cup Olive oil
Juice of 1 lemon
To Taste Salt
Pinch red pepper flakes


  • 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° if available.

    450 ˚F / 232 ˚C

  • 2

    Place a cast iron pan directly on the grill grates and preheat for 10-15 minutes.

    450 ˚F / 232 ˚C

  • 3

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

    • 4  (6 oz) Yellowtail fillets

    • As Needed Olive oil

    • To Taste salt

    • To Taste pepper

  • 4

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

    • 1 Pound baby new potatoes

    • 1 Pound oyster mushrooms

  • 5

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

    450 ˚F / 232 ˚C

  • 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.

    450 ˚F / 232 ˚C

  • 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.

    • 1/2 Cup chopped fresh parsley

    • 2 Tablespoon chopped fresh mint

    • 1 Tablespoon chopped fresh cilantro

    • 1 Tablespoon chopped fresh oregano

    • 2  garlic cloves, minced

    • 1 Cup Olive oil

    •  Juice of 1 lemon

    • To Taste Salt

    • 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!

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