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Roasted Yellowtail with Potatoes, Mushrooms & Italian Salsa Verde

Roasted Yellowtail with Potatoes, Mushrooms & Italian Salsa Verde

By Traeger Kitchen

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.

Prep Time

10 Minutes

Cook Time

30 Minutes

Pellets

Apple

Ingredients

Number of people serving

2

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Units of measurement:
main
4 Whole Yellowtail Fillets
4 Tablespoon olive oil
To Taste salt and pepper
1 Pound baby potatoes
1 Pound Oyster Mushrooms
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

Step

  • 1

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

  • 2

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

  • 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.

  • 4

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

  • 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!

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