pan fried simply with seasoning and garlic, parsley butter
crispy, succulent and a little bit spicy

Freshly caught yellowtail is a glorious fish and like all fantastic ingredients requires the  minimal amount of interference to cook into something delicious.

However, spear shot yellowtail is something you can only dream about getting your hands on. The quality and the texture is far superior to that which has struggled on the end of the line. There is no lengthy battle between man and creature, with muscles tightening and stress being created. The fish gets killed instantly whilst happily swimming around in its habitat.

My friend Dirk is an adventurer of note and continues to inspire me.  From building his own yacht from scratch, then sailing it up the east coast of Africa, to free diving and spear fishing  in the ocean. An endurance MTB racer and ex kite surfer, he is a beautiful free spirited human being and I so enjoy time spent with him. He married a very good friend of mine, has two delightful children and lives in Canada. The time I get to spend with them all is very precious to me, and we have a lovely arrangement, Dirk hunts and gathers and I often land up doing the cooking.

Dirk with the fish he shot and in the water

The yellowtail I made in this recipe was part of the many fish he shot recently in the South African spear fishing championships. When I visited them a couple of weeks ago at their house on the sea, I pan fried the fish in small fillets which I dusted in flour seasoned with salt and pepper. A knob of butter and squeeze of lemon juice in the pan, was all that was required to make the perfect meal.

Dirk in action during the spear fishing competition in Feb and bringing home the dinner

I was lucky enough to bring home some more of the yellowtail and knocked something similar up.

To a handfull of flour I added a good few pinches of smoked salt, lots of black pepper and a few grinds of smoked chilli flakes for a little extra kick. I sliced the fish into small fillets and dusted each piece in the seasoned flour mixture, shaking off any excess.  I fried them in batches in a pan with olive oil.  I melted about a tablespoon of garlic and parsley butter and drizzled it over the fish and served with fresh lemon.

I cant wait to visit them soon and hopefully get play in the kitchen with more of the oceans bounty.

goujons of yellowtail fillets drizzled with garlic and parsley butter
fresh and succulent


  1. So I haven’t eaten yet tonight. I’m terribly hungry now after seeing your post. The photos of the “catching-the-fish in action” are so cool! Nice one Sam!

  2. I echo Minglet’s sentiments, Sam – with just a cup of hot choc for din-dins, you are killing me over here! It looks completely delish, and you used that gorgeous blue plate again! I love it!

  3. Sam

    Thanks Ming, thought it was nice to show the whole food chain especially since it was with such aplomb that this meal came about.

  4. Sam

    Thanks Jacs, am so going to have to try not use that plate too often #overexposure :-). S x

  5. Sam, sitting here in London, that yellowtail looks simply amazing!!! Would kill for a night outside with some lovely fish and vino under the stars! Enjoy! x

  6. Sam, gosh it’s midnight and I so feel like a snack right now… lovely shots, both of the food and Dirk.

  7. Sam

    Hi Jules, ja fresh fesh and white wine is something we should never take for granted. S x

  8. Stunning post about how simple food has to be. Cant wait to try it myself!

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  10. This looks so good I almost started crying just looking at it! Gorgeous photo’s Sam! 🙂

  11. hey SAM

    just got me a whole Yellowtail at a supermarket in Durban,South Africa and was looking for some inspiration. i cant wait to try this recipe. looks divine and so easy.

  12. It is so hot here in Johannesburg, SA this evening that your receipe sounded like just the meal we could enjoy outside when it gets cooler AND so easy. Tks.

  13. Sam

    HI Alva, I hope you enjoy. Its also been very hot in Ct lately.

  14. Sam

    HI Bruce, just a few minutes until cooked, fish cooked very quickly.

  15. Sharon G-K

    Could use some help. I purchased yellowtail fillets from a local roadside truck recently. They would not remove the skin for me. Tried to pan sear them and they curled up and didn’t cook right – very tough!

  16. Sam

    Hi Sharon, if you score the skin (make a few slits half way through) that normally prevents fish from curling when you pan fry. Alternatively cut them into smaller pieces like I have done. Im not the biggest fan of yellowtail. I tend to prefer it cooked whole on the braai.

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