Wild Recipes

Sesame Marinated Yellowtail with Guacamole and a Roasted Corn Salsa

Recipe contributed by Field Staff Writer T. Stewart.

This recipes combines all of the great flavors of Southern California and its beautiful bounty from the Pacific Ocean. All the ingredients combine nicely to form a smoky, smooth and savory delivery of flavor with each bite. The Yellowtail was harvested just days ago off the of the San Diego coast and then cooked over a bed of hot oak coals which formed a perfect roasted exterior and a tender flaky interior. The guacamole smooths the whole dish out and calms your mouth after the spiciness from the roasted corn salsa dances with your taste buds.

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Serves 2-3




  • 2- 6oz Yellowtail Fillets, skin off
  • 1/2C Sesame oil
  • 1/4C Soy sauce
  • 1/4C Grapefruit Juice
  • 1/2 TBSP Ground Black Pepper
  • 1 TSP Cayenne Pepper
  • 1 TBSP Fresh Minced Garlic


  1. Whisk ingredients together
  2. Add fish to the marinate and refrigerate for 1-2 hours




  • 3 Medium Ripe Avocados
  • 1/4C Minced Shallots
  • 1/4C Chopped Cilantro
  • 1 TBSP Fresh Minced Garlic
  • 1.5 TBSP Minced Serrano Chile, Deseeded
  • 1/2 Lemon, Juiced
  • Pinch of Cayenne
  • Salt and Pepper To Taste


  1. Mash avocado, add ingredients and mix until well combined.
  2. Place in refrigerator until ready to use. (You can store for approximately 2-3 days)
  3. Leave the seeds in the chile for a spicier guacamole.


Roasted Corn Salsa


  • 2 Ears of Corn, Husk Left On
  • 1/2C Minced Shallots
  • 1/2C Chopped Cilantro
  • 1/2 TBSP Minced Fresh Garlic
  • 2 TBSP Minced Serrano Chile, deseeded
  • 2 Limes, Juiced
  • 1/2 Lemon, Juiced
  • Salt and Pepper To Taste


  1. Char the corn over an open wood fire until husk is black and almost burned through.
  2. Remove husk and cut kernels from cob by setting corn on its base and running your knife down the cob.
  3. Toss all other ingredients together and let rest covered in the refrigerator until ready to use.


Soy/Citrus Reduction Sauce


  • 1/2C Soy Sauce
  • 1/2C Beef Stock
  • 2 Limes, Juiced
  • 1 Lemon, Juiced
  • 1 Orange, Juiced


  1. Add all ingredients together in sauce pan and simmer until reduced by 50%.
  2. This sauce by itself is salty and will add most of the finishing salt for the dish.


Brown Rice


  • 1 1/2C Brown Rice, Rinsed
  • 3 1/4C water
  • 2 TBSP Butter
  • Pinch of salt

1. Bring water to boil, add salt, butter and rice. Reduce heat to a simmer. Simmer rice for 45-50 minutes or until done.


Grilled Fish

1. Grill fish over hot oak or mesquite coals for 3 minutes a side (Med).

Scoop the rice onto your plates, add a scoop of guacamole. Place grilled fish on plate slightly leaning against rice and guacamole. Scoop corn salsa on top of fish and drizzle sauce over top of everything.

Sesame Marinaded Yellowtail

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