Start by throughly patting the Dutch Yellowtail loin portions dry with kitchen paper. This removes excess moisture and ensures a nice, even sear. The dryer the better. Ideally frozen portions should be defrosted in paper towels to help wick moisture.
Season the Yellowtail with salt and pepper, then generously brush each loin portion with the Teriyaki sauce.
Heat your favorite frying pan over a medium heat, adding enough oil to lightly coat the bottom of the pan.
Once the oil is hot, gently place the fish into the pan, taking care not to overcrowd.
Let the fish cook undisturbed for about 4 minutes. Occasionally, move the fish around gently in the pan to prevent it from sticking.
After 4 minutes, carefully flip the fish using a spatula. Continue to cook for an additional 3 minutes, basting the top side with butter to infuse it with rich, sumptuous flavors.
