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Grilled Yellowtail with Spicy Peppercorn Oil

By Fish Talk Radio

Grilled Yellowtail with Spicy Peppercorn OilThis Spicy Peppercorn Oil is best made a day ahead, so plan accordingly. In a pinch, you can make a fast batch and just slap it on your fish, but it’s mo’ betta after a day or two. It really brings out the flavor of the fish.


  • 4 yellowtail fillets 6 – 8 ounces each
  • 3 Tbl whole peppercorns any color or mixed
  • 1 cup olive oil
  • 2 tsp red pepper flakes
  • 5 garlic cloves crushed
  • 1/4 cup red or yellow onion chopped
  • 1 lemon peel
  • 1 1/2 tsp Kosher salt


  1. Place peppercorns in a medium-hot dry skillet and lightly toast for 3 – 4 minutes while stirring(releases flavor!). Add peppercorns to a small saucepan with oil, pepper flakes, garlic and onion. Bring to a boil while stirring. Remove from heat, stir in lemon and salt and allow to cool. Place in a jar and let stand at room temperature for 12 – 24 hours. Strain through coffee filter (optional). Brush fish with peppercorn oil and place on a white-hot grill for 3 – 4 minutes each side or until just a tad undercooked. Drizzle additional oil over and serve.

The sport Chef Scott Letseth Grilled Yellowtail with Spicy Peppercorn Oil

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