START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Olive Oil Poached Yellowtail with Tomatoes and Fennel

Traeger Kitchen


Olive Oil Poached Yellowtail with Tomatoes and Fennel

Prep Time

15

Minutes

Cook Time

1

Hours

Serves

2 - 4

People

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

What's this?

Fresh ingredients and classic techniques is the name of the game here. Flaky yellowtail poached in olive oil with fresh citrus zest, herbs and garlic paired with an earthy, blistered tomato and fennel salad.

Ingredients

  • 4 Cup olive oil

  • 1/2 Tablespoon salt

  • 4 bay leaves

  • 2 Sprig thyme

  • 2 Clove garlic

  • 1 Tablespoon black peppercorn

  • 2 Pieces Lemon Zest (1")

  • 2 Pieces Orange Zest (1")

  • 4 Ounce Yellowtail Fillets

  • 2 Tablespoon butter

  • 1 Pound cherry tomatoes

  • 1 Tablespoon shallot, thinly sliced

  • 2 Clove garlic, thinly sliced

  • 1/4 Cup tomato sauce

  • 2 Fennel Bulbs, Cut Into 8 Wedges Each

  • 2 Tablespoon olive oil

  • To Taste salt

  • To Taste pepper

  • As Needed olive oil

  • As Needed sea salt

Steps

  • 1

    When ready to cook, set the Traeger to 275℉ and preheat, lid closed for 15 minutes.
  • 2

    Place a cast iron pan on the grill grate and heat 10-15 minutes.
  • 3

    In a medium saucepan, combine olive oil and the following 7 ingredients. Carefully place the fillets in the olive oil mixture and cover with a tight fitting lid.
  • 4

    Place directly on the grill grate and cook for 45 minutes or until the fish just flakes and is cooked through (145℉ internally).
  • 5

    Remove from heat and remove lid to slow cooking and set aside while preparing the tomatoes and fennel.
  • 6

    Adjust temperature on the grill to High and preheat.
  • 7

    Place a medium cast iron pan directly on the grill grate and preheat 10 minutes. Add butter to cast iron pan.
  • 8

    When butter has melted, add tomatoes, shallot, and garlic and cook just until the tomatoes burst.
  • 9

    Once the tomatoes burst, add tomato sauce and cook 10 minutes or until the sauce has reduced by a fourth and has thickened some.
  • 10

    Meanwhile, toss fennel wedges with olive oil, salt and pepper. Place fennel directly on the grill grate and cook for 5 minutes each side until tender.
  • 11

    Remove fish from oil and discard oil.
  • 12

    Place fillets on top on tomatoes and fennel, drizzle with a bit of olive oil and sprinkle with sea salt. Finish with herbs if desired. Enjoy!