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Roasted Yellowtail with Potatoes, Mushrooms & Italian Salsa Verde

Difficulty 1/5
Prep time 10 mins

Cook time 30 mins
Serves 2-4

Hardwood Apple

Get hooked on this dish. Roasted potatoes and mushrooms come together to compliment this beautiful yellowtail. An earthy and bright Italian-style salsa verde makes this recipe a hook, line and sinker.



4 (6 oz) Yellowtail filets

2 tbsp olive oil

1 tsp black pepper

1 lb baby new potatoes

1 lb oyster mushrooms

4 tbsp olive oil

salt and pepper to taste

Salsa Verde

1/2 cup chopped parsley

2 tbsp chopped mint

1 tbsp chopped cilantro

1 tbsp chopped oregano

2 garlic cloves, minced

1 cup olive oil

juice of 1 lemon

salt to taste

pinch of red pepper flake


 Start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to high and preheat lid closed for 10-15 minutes.  

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

Rub the filets with olive oil and season with salt and pepper. Toss potatoes and mushrooms with olive oil and salt and pepper to taste. Place the potatoes in the hot cast iron pan and cook 8-10 minutes then add the oyster mushrooms to the pan as well. Place the fish filets skin side down directly on the grill grate next to the cast iron at the same time that you add the mushrooms. Cook the fish 6 minutes on the skin side then carefully flip and cook remaining 2-4 minutes.

While the fish and potatoes are cooking mix together all ingredients for the salsa verde and adjust seasoning with salt and lemon juice. To plate place the potatoes and mushrooms on a serving plate, top with filets, and drizzle with salsa verde. Enjoy!

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