Sesame Seared Yellowtail

2 tablespoons canola oil
1 teaspoon hot chile (sesame) oil
2 yellowtail fillets*
sea salt
sesame seeds
In a large pan, heat the oils. Sprinkle the fish with the fish the salt and sesame seeds. Cook the fish for 30 seconds on each side. Remove from heat and slice.

*I used Kona Kampachi, a new variety of substanably ocean harvested sushi-grade Hawaiian yellowtail that is very high in Omega-3. I highly recommend ordering some here. It arrives extremely fresh and smelling of the sea.

My thoughts:

This was seriously some of the best fish I’ve ever had. Just perfect raw or seared or even steamed. Prepared this way, you get a hint of spice and sesame but the star is still the fish.


  1. This post has me craving sushi…

  2. Kona kampachi is so the IT fish right now. I had some at the Red Eye Grill in Manhattan, great fish, but poorly prepared at Red Eye. They served it miso glazed, and the miso totally overpowered the fresh delicate flavors of the fish. Oh well.

  3. Susan from Food Blogga

    I just made this fish last week, and I thought it was terrific. I made mine with a Meyer lemon sauce which I’m going to post soon. I’ve have to try your version with the remaining fish I have. Thanks.

  4. Ooh, this looks like some sexy, velvety yellowtail. I love food like this, that lets the real flavors of the fish shine.

  5. Hey rachel..just letting you know you can be expecting mini rainbow frogs and pineapple recipes in the mail (finally). i was going to send them saturday but didn’t make it to the post office in time, so they’ll be on their way bright and early tomorrow!

  6. I just love fixing food to it’s freshest capacity along with simplicity so as to get the full flavor of the ingredient. The Kona kampachi looks delicious and perfect and so is how you put it together=D. Thank you for sharing because now I am going to try it and surprise my hubby,

    Shandy@Pastry Heaven

  7. Faith, the Authoress

    That looks amazing.