Roasted Yellowtail with Potatoes, Mushrooms & Italian Salsa Verde

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Set the temperature to high (450+) and preheat lid closed for 10-15 minutes.

  Add A Note

• 2

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

  Add A Note

• 3

  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.

  Add A Note

  Ingredients

  • 4 Whole Yellowtail Fillets

  • 4 Tablespoon olive oil

  • To Taste salt and pepper

  • 1 Pound baby potatoes

  • 1 Pound oyster, king trumpet or cremini mushrooms

• 4

  Cook the fish 6 minutes on the skin side then carefully flip and cook remaining 2-4 minutes.

  Add A Note

• 5

  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!

  Add A Note

  Ingredients

  • 1/2 Cup parsley, chopped

  • 2 Tablespoon mint

  • 1 Tablespoon cilantro, finely chopped

  • 1 Tablespoon Oregano, chopped

  • 2 Clove garlic, minced

  • To Taste lemon juice

  • To Taste salt

  • Pinch red pepper flakes