Page 499 - YC Cooking School

2. Using a sharp knife, slash the skin of the yellowtail in a few places.

3. Carefully place each piece of fish skin-side down on a hot griddle pan or on a grid over
hot coals and cook for a few minutes on each side. Note: The cooking time will vary
according to the thickness of the fish. For yellowtail it’s best to cook it to the point that
the centre remains a little pink.
4. To assemble: Place the fish onto a plate with some fennel and orange salad on top.
Place the rocket to one side of the fish and spoon a little tarragon cream around the
fish in a circular shape.

© Recipe copyright of Peter Goffe-Wood

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