STUFFED YELLOWTAIL
Experience the smoky perfection of stuffed yellowtail grilled over open fire, infused with garlic butter and fresh lemon slices. This rustic outdoor recipe delivers bold Mediterranean flavors with authentic fire-charred character.
INGREDIENTS
• 1 whole yellowtail fish (about 1.5 kg / 3.3 lbs), cleaned and scaled
• 2 medium onions, thinly sliced (200 g / 7 oz)
• 1 red bell pepper, sliced (150 g / 5 oz)
• 1 green bell pepper, sliced (150 g / 5 oz)
• 100 g / 3.5 oz black olives, pitted and halved
• 2 medium tomatoes, sliced (250 g / 9 oz)
• 1 lemon, thinly sliced (100 g / 3.5 oz)
• 1 tsp freshly ground black pepper (5 g / 0.2 oz)
• 3 tbsp coriander pesto (45 g / 1.6 oz)
• 3 tbsp garlic butter, melted (45 g / 1.6 oz)
• 2 tbsp olive oil (30 ml / 1 fl oz)
• Salt to taste
PREP AND COOKING TIMES
• Prep Time: 25 minutes
• Cooking Time: 30 minutes
• Total Time: 55 minutes
STEP-BY-STEP COOKING INSTRUCTIONS
1. Wind dry the fish: After cleaning, pat dry and leave uncovered in a cool, airy spot for 15 minutes. This prevents sticking when grilling.
2. Prepare the fire: Build a medium-hot open fire with wood or charcoal, ensuring steady embers for even heat.
3. Brush inside the belly with generous amount with coriander pesto.
4. Stuff the fish: Layer onions, peppers, olives, sliced tomatoes, and lemon slices inside.
5. Season with black pepper and salt.
6. Brush outside skin generously with melted garlic butter.
7. Place fish on grill rack over the open fire. Close the grill basket or clamp to secure the fish for turning.
8. Grill for 15 minutes per side, turning carefully to avoid tearing the skin.
9. Check doneness: Flesh should be opaque and flake easily with a fork.
10. Rest for 5 minutes before serving to allow juices to settle.
HELPFUL COOKING TIPS
1. Wind dry the fish thoroughly before grilling to prevent sticking and achieve crisp skin.
2. Use a grill basket or clamp to secure the fish, making turning over open fire safe and easy.
3. Keep flames low—cook over glowing embers rather than direct flames to avoid burning.
4. Baste with garlic butter halfway through grilling for extra flavor and shine.
5. Add lemon slices inside and outside for brightness and to balance the smoky richness.
6. Rotate the fish evenly to ensure both sides cook through without drying out.
7. Serve immediately with rustic sides like fire-roasted vegetables or fresh bread.
NUTRITIONAL INFORMATION (PER SERVING, APPROX. 200 g / 7 oz)
• Calories: 320 kcal
• Protein: 34 g
• Fat: 17 g
• Carbohydrates: 9 g
• Fiber: 2 g
DIETARY TAGS
• Gluten-Free
• Dairy-Free (if garlic butter is plant-based)
• High-Protein
• Mediterranean Diet Friendly
ALLERGEN INFORMATION
• Contains fish (yellowtail).
• Garlic butter contains dairy unless substituted.
• Olives may contain pits if not properly checked.