- 2 pounds Yellowtail Fillets 1 to 1½” thick
- Kosher salt and fresh ground black pepper
- ¼ cup soy sauce
- ¼ cup white wine
- ¼ cup mirin (Japanese cooking wine)
- ½ teaspoon red pepper flakes
- 1 ½ teaspoon sugar
- 2 tablespoons butter
- 2 tablespoons vegetable oil
Trim the steaks, removing any dark areas. Salt and pepper to your liking and let them rest, covered, at room temperature while you make the sauce. In a small pot bring the soy sauce, wine, mirin and red pepper flakes to a boil over medium-high heat. Reduce the heat to low and stir in the sugar. Continue stirring and let simmer to reduce for 5-minutes or so. Add the butter and stir until it melts and incorporates into the sauce. Remove from heat.
You will need a cast iron or regular fry pan, large enough to fit all the filets. Heat the oil in the pan over high heat until it almost reaches a smoking point. The oil will start to shimmer. Add the steaks to the pan and immediately reduce heat to medium-high. Let them sear for a minute or two, checking the bottom of one for a deep golden brown color. Flip the steaks and add some of the sauce to glaze the fish or all of it for a saucier version. Cook about a minute more after flipping, spooning some of the sauce over the top. Remove from heat and serve.
Wash this delicacy down with a crisp Sauvignon Blanc or a nice Pilsner on the beer side.
Happy travels and cheers!