YELLOWTAIL WITH TARRAGON AIOLI RECIPE

Yellowtail With Tarragon Aioli Recipe image

Provided by á-174942

Number Of Ingredients 21

Ingredients

TARRAGON AIOLI:
1 garlic clove
1/4 teaspoon salt
1 egg yolk
2 tablespoons lemon juice
1/4 cup canola oil
1/4 cup olive oil
1 tablespoon chopped tarragon
PARSLEYED POTATOES:
2 large Yukon Gold potatoes - (abt 2 lbs) peeled
1 garlic clove
1/4 onion
1 tablespoon salt
3 tablespoons butter
1 teaspoon sea salt
Freshly-ground black pepper to taste
5 tablespoons chopped Italian parsley
YELLOWTAIL:
2 tablespoons olive oil
4 yellowtail filets - (6 oz ea) skin removed (locally caught - not Japanese)
Lemon wedge for serving

Steps:

In a mortar and pestle, smash the garlic and salt into a paste. In a large bowl, whisk the egg yolk until smooth. Whisk in the lemon juice. Slowly drizzle in the canola oil, whisking to make a thin mayonnaise. Whisk in the garlic-salt paste and the olive oil. Just before serving, mix in the tarragon. Parsleyed Potatoes: Slice the potatoes across, not lengthwise, about one-quarter-inch thick. Put them in a pot with the garlic, onion and salt and add water to cover. Bring to a boil over high heat, then reduce the heat and simmer until tender, 8 to 10 minutes. Pour off the water carefully and add ice water to stop the cooking. Drain, then pat the slices dry with a paper towel and lay flat. Clarify the butter by melting over low heat until it separates. Skim the foam, leaving 2 tablespoons clarified butter. Just before serving, heat the clarified butter in a large skillet and add the potatoes. Cook on both sides, turning gently, to heat through, about 5 minutes. Season with the salt and pepper and sprinkle with parsley. Yellowtail: Heat the olive oil until almost smoking in a heavy iron skillet. Add the fish and cook until the bottom is golden brown, about 2 minutes. Turn over the fish and cook for 1 minute for medium-rare. Squeeze a couple of drops of lemon juice on each filet. To serve, overlap four to five potato slices to make a circle in the center of each plate. Place one filet on top of the potatoes, and serve the aioli in a ramekin on the side. This recipe yields 4 servings. Each serving: 946 calories; 44 grams protein; 47 grams carbohydrates; 4 grams fiber; 65 grams fat; 11 grams saturated fat; 163 mg. cholesterol; 1385 mg. sodium.