Yellowtail fish (buri)

I love yellowtail - it is so flavorful that you don't need to add much seasoning. It is also very easy to cook. In these pictures I am serving it with a Japanese lime/lemon (sudachi) or topped with dried yuzu citron skin.

If you can, please try to buy wild yellowtail, not farmed fish.

Here are two different ways to cook it. The whiter color one is done under the grill, and the golden one in a pan.

GRILL:
1. Tear a piece of foil to fit on top of the net in your grill.
2. Wipe some olive oil on the foil, so your fish doesn't stick.
3. Put on one fillet for each person.
4. Grill on the first side for about 5 minutes, on a medium heat.
5. Turn over the fish and grill for 3 minutes.
6. Be very careful the flame is not too high on the gas, because buri is an oily fish and will burn.

PAN:
1. Heat a non-stick pan and add a little olive oil.
2. Put in the fillets and push them about a little at first, so they don't stick.
3. Cook on the first side until golden, (3 minutes).
4. Turn and cook the other side until golden.


Of course you can cook most fish fillets in the same way. Yellowtail is good because it is flat and doesn't fall apart. Sometimes I cook it and put it in my lunch box, and it is okay at room temperature.