Yellowtail (or any fish) With Spicy Tomato Sauce


Yellowtail often gets confused with yellowfin tuna. Even though yellowtail tuna is called a tuna, its not actually a tuna. Confusing right? It is a member of the jack fish family. It still contains your healthy Omega-3’s, but also has vitamin A and D as well as calcium and protein. So eat up!


  • 4    6 – 8-ounce yellowtail fillets
  • 1/2 cup flour seasoned with 1 teaspoon salt and a pinch or two of pepper
  • 2 tablespoons butter
  • 1 bell pepper, seeded and roughly chopped
  • 1/4 cup yellow onion, diced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 1 tablespoon dried Italian seasoning (or mixed fresh herbs!)
  • 2 cups canned diced tomato, drained
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 – 1 teaspoon red pepper flakes (the amount of heat is up to you)
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees. Dust fish with seasoned flour. In a large skillet, melt butter over medium heat. Add bell pepper, onion, celery and garlic. Saute until onion is translucent. Stir in Italian seasoning and cook for 2 – 3 minutes. Add tomato, Worcestershire, pepper flakes and salt and pepper to taste. Cook until warm.
  2. Place yellowtail in a lightly oiled baking dish. Pour contents of skillet over it. Bake in preheated 350 degree oven for 20 minutes or until fish is just cooked. Serve with rice or pasta.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook


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