Directions
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1.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.
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2.
Season the Yellowtail with salt and pepper, then generously brush each loin portion with the Teriyaki sauce.
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3.
Heat your favorite frying pan over a medium heat, adding enough oil to lightly coat the bottom of the pan.
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4.
Once the oil is hot, gently place the fish into the pan, taking care not to overcrowd.
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5.
Let the fish cook undisturbed for about 4 minutes. Occasionally, move the fish around gently in the pan to prevent it from sticking.
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6.
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.
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