Randy cooks again!

By request, here is the Yellowtail recipe my kids used to refer to as “Crummy Fish”. The “Crummy” refers to the breadcrumb topping of course and not their opinion of my cooking!

Crummy Yellowtail Fillets

Fresh Yellowtail Fillets
½ Stick Butter
1 Squeeze – Fresh Lemon Juice
2 Cloves – Garlic, smacked & chopped fine
2 Tbsp. – Parsley, Dried
Salt & Fresh Ground Pepper
Progresso Italian Style Bread Crumbs

Pre-Heat the oven to 425 Degrees. Place your Yellowtail Fillets on a foil lined cookie sheet greased lightly with butter. Don’t crowd the fillets. Sprinkle Fillets with Salt & Freshly ground pepper. Melt ½ stick of butter in a small sauté pan over medium heat. Add the Garlic, Lemon Juice, and Parsley; reduce the heat to low. Simmer and stir until the Garlic begins to become transparent.

Using a fork spread the cooked Garlic/Parsley mixture evenly over each fillet. Using a fork should allow some, but not all, of the melted Butter to remain in the pan. Now sprinkle each fillet evenly with the Bread Crumbs, using “just enough” breadcrumbs to thinly cover the Garlic mixture then use a teaspoon to drizzle a little of the melted butter over each fillet.

Place Fillets in the oven and bake 5 minutes before increasing the heat to Broil. Broil until the topping begins to brown and Fillets flake easily with a fork. Remove from oven and serve immediately.

Serve with Rosemary Roasted Potatoes or Rice Pilaf and your favorite fresh steamed vegetable. I like a cold Pinot Grigio with this recipe.

Enjoy!