Ingredients:

  • 4 Yellowtail fillets (approx. 170g / 6oz each)
  • 30ml extra virgin olive oil
  • 5g flaky sea salt
  • 2g freshly cracked black pepper
  • 3g garlic powder
  • 1 lemon, zested
  • 15ml low-sodium soy sauce
  • 15ml mirin
  • 5ml toasted sesame oil

Instructions:

  1. Pat the yellowtail fillets completely dry with paper towels. Rub the fish with olive oil, then season evenly with sea salt, pepper, garlic powder, and lemon zest. Let the fillets sit at room temperature for 10 minutes.
  2. Preheat an outdoor grill to high heat (approx. 400°F / 200°C). Clean and oil the grates. Place the yellowtail skin-side down on the grill, close the lid, and cook for 4–5 minutes until the skin releases naturally.
  3. Whisk together the soy sauce, mirin, and toasted sesame oil to create the umami glaze. Carefully flip the fish and brush the seared side with the glaze. Cook for an additional 3–4 minutes until the internal temperature reaches 135°F (57°C).