How to Grill Yellowtail

Co-authored by Jessica Gibson

Last Updated: September 15, 2021 Tested

Most fish is delicious on the grill and yellowtail is no exception. For grilled fish that's bursting with flavor, make an herb marinade or lemon-garlic marinade. Briefly marinate the fish or coat it with a dry spice rub before you toss it on a hot grill. Yellowtail cooks quickly and is great with your favorite sides.

Ingredients

Herb-Marinated Grilled Yellowtail^{[1]
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1 bunch of flat leaf parsley leaves
1 bunch of cilantro
1/2 bunch of fresh oregano leaves
4 to 5 garlic cloves, peeled
1 to 2 shallots, peeled
1 pinch of red pepper flakes
The juice of half a lime
1 cup (240 ml) olive oil
1 ¹⁄₂ pounds (0.68 kg) yellowtail fillets, cut into 4 pieces

Makes 4 servings

Lemon-Garlic Grilled Yellowtail^{[2]
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6 garlic cloves, finely chopped
¹⁄₂ cup (120 ml) olive oil
2 tablespoons (30 ml) fresh lime juice
1/2 teaspoon (2.5 g) salt
Ground black pepper, to taste
2 ³⁄₄ pounds (1.2 kg) skinless yellowtail fillets

Makes 4 servings

Spiced Grilled Yellowtail^{[3]
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1 ¹⁄₂ pounds (0.68 kg) yellowtail fillets, cut into 4 pieces
4 tablespoons (32 g) ancho chile powder
4 tablespoons (72 g) kosher salt
2 tablespoons (13 g) black pepper
4 teaspoons (20 ml) vegetable oil
Mango salsa or green curry to serve

Makes 4 servings

Method 1

Method 1 of 3:

Herb-Marinated Grilled Yellowtail

1
Place the herbs, garlic, shallots, red pepper, and juice in a blender. While it's fine to use the stems of the cilantro, you should only use the leaves of the parsley and oregano.
- Avoid using dried herbs in this marinade since the flavor won't be as intense.
2
Blend the olive oil into the marinade. Put the lid on the blender and pulse it until the mixture becomes thick and smooth. Slowly pour in 1 cup (240 ml) of olive oil while the blender is running.
- The marinade should be thin enough to pour once the oil is incorporated.
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3
Cover and marinate the yellowtail for at least 30 minutes. Place the yellowtail fillets in a shallow container. Pour the marinade over the fish and put the dish in the refrigerator. Chill the yellowtail for 30 to 45 minutes.
- Avoid marinating the fish in a metallic container or it could flavor the fish.
4
Heat a gas or charcoal grill to high. Turn on a gas grill to high or light a chimney full of charcoal briquettes, if you're using a charcoal grill. When the briquettes are hot and ashy, dump them in on one side of the grill grate.
5
Lay the marinated yellowtail on the grill and sprinkle it with salt. Remove the yellowtail from the refrigerator and lay the fillets on the preheated grill. Leave at least 1 inch (2.5 cm) of space between the fillets. If you're using a charcoal grill, arrange them directly over the briquettes. Sprinkle a little sea salt over each fillet.
6
Grill the yellowtail for 2 to 3 minutes. Cover the grill and cook the yellowtail on 1 side.
7
Flip and grill the yellowtail for 2 to 3 more minutes. Use a fish spatula or tongs to flip each fillet over. Put the lid back on the grill and cook the fillets for another 2 to 3 minutes.
- You should see grill marks on each side of the fillets.
8
Move the fillets to indirect heat, if you're using a charcoal grill. Remove the lid and transfer the fillets to the cool side of the grill.
9
Cover the grill and cook the yellowtail for 4 to 7 more minutes. Grill the yellowtail until the fish flakes easily when you drag a fork across it.
10
Serve the grilled yellowtail. Transfer the fillets to a platter and serve the fish immediately. Consider serving the fish with risotto, rice pilaf, or grilled vegetables.
- Store the leftover yellowtail in an airtight container in the refrigerator for 3 to 4 days.

Method 2

Method 2 of 3:

Lemon-Garlic Grilled Yellowtail

1
Whisk the garlic, olive oil, lime juice, salt, and pepper. Measure the lemon-garlic marinade ingredients in a small bowl. Whisk the mixture until it's combined and smooth.
2
Lay the yellowtail in a shallow dish and cover it with the marinade. Arrange 2 ³⁄₄ pounds (1.2 kg) of skinless yellowtail fillets in the shallow dish and pour the lemon-garlic over the fillets so they're completely coated.
3
Marinade the fish for 30 minutes at room temperature. Set the fish aside to marinate while you prepare the grill.
4
Heat the gas or charcoal grill to medium-high. Turn on the gas grill or heat a chimney full of charcoal briquettes, if you're using a charcoal grill. Dump the briquettes when they're hot and ashy. Spread the ashes on 1 side of the grill grate to make a 2-zone fire.
5
Lay the fish on the grill over direct heat. Remove the yellowfish from the marinade and lay the fillets on the grill so they're at least 1 inch (2.5 cm) apart. If you're using the charcoal grill, place them directly over the coals.
6
Grill the yellowfish for 2 minutes. Cover the grill and let the fish cook until it becomes brown on the bottom. You should be able to see grill marks.
7
Flip and grill the fish for 2 more minutes. Lift the grill lid and use a fish spatula or tongs to flip each fillet over. Put the lid back down and grill the fish for 2 more minutes.
8
Move the fish to indirect heat and grill it for 3 to 4 minutes. If you're using a gas grill, lift the lid and move the fish to the cooler side of the grill. Put the lid back down and grill the fish until it flakes easily.
- If you're using a gas grill, you don't need to move the fish. Just cook the fish until it's flaky.
9
Serve the lemon-garlic yellowtail. Remove the fish from the grill and place it on a platter. Serve the fish immediately with pasta, grilled vegetables, or couscous.
- Refrigerate the leftover yellowtail in an airtight container for 3 to 4 days.

Method 3

Method 3 of 3:

Spiced Grilled Yellowtail

1
Heat a charcoal or gas grill to medium. Turn on the gas grill or heat 1/2 of a chimney full of charcoal briquettes. Dump the hot, ashy briquettes onto the center of the grill grate.
2
Combine the ancho chile powder, salt, and pepper. Measure the seasonings in a small bowl and use a whisk or spoon to combine them.
3
Season both sides of the yellowtail fillets with oil and ancho seasoning. Get out 4 fish fillets and brush 1 teaspoon (4.9 ml) of vegetable oil over each fillet. Divide the ancho seasoning among the fish and use your fingers or a spoon to coat both sides of the fillets with the seasoning.
4
Lay the yellowtail on the grill and cook it for 3 minutes. Arrange the fillets on the hot grill grate and put the lid on the grill. Cook the fish until it browns on the bottom.
5
Flip and grill the yellowtail for 3 more minutes. Lift the lid of the grill and use a fish spatula or tongs to flip each fillet over. Put the lid back down and grill the fish for 3 more minutes, so it flakes easily.
6
Serve the spiced yellowtail. Move the grilled fish to a platter and serve it immediately. Try serving the fish with mango salsa, hot green curry, or rice.
- Store the leftovers in an airtight container. Refrigerate them for 3 to 4 days.