David LeFevre wants you to know that fish can be cool. That’s probably no great surprise coming from the new chef at the Water Grill, certainly one of the best seafood restaurants on the West Coast ...

The pastrami spice is a flavor we all know and love. Using it on yellowtail fish gives it a refreshing and light twist. Technique tip: Plan ahead and prepare the yellowtail the day before so your fish ...

It’s a sweet, languid summer evening on the Amalfi Coast of Italy. A waiter walks onto the veranda carrying a vial of red-amber liquid. At your table, he dips a twig of dried oregano into it and ...

Few things on a plate are more intimate than a whole fish. This local whole yellowtail snapper is delicious and tastes like pure Florida. Since my dad has been a local professional chef and now works ...

Slice yellowtail on a bias, to get ¼ inch slices. Lay them on a tray and refrigerate till ready to use. Aguachile broth, place all the ingredients in a Vitamix blender (or other blender) and blend on ...

Grilling this yellowtail comes from a story I did on Hubbs Seaworld Research Institute. They are developing the viability of farm-raising yellowtail offshore of San Diego and I have to tell you their ...

Combine the apricot, lime juice, peppers (or paste) olive oil and salt and blend till smooth. Pour a small amount of puree on to a plate or tostada, arrange the sliced yellowtail over the sauce, ...

This is what happens when we turn flag yellowtail into fish head soup Clear Key Largo water. Flag yellowtail and solid mutton snapper hitting the deck. But instead of tossing the heads aside, we built ...