hook Em & Cook Em June Submissions

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Here is the second dish from my 33 pound yellowtail from two weeks ago. I gave out fish to friends and family and received recipes in return and this is the second of two recipes.

Yellowtail Florentine

2 Tablespoons Butter
3 Tablespoons minced White Onion
1 Tablespoon dried Thyme Leaves
1 Pressed Garlic Clove
2 Cups Heavy Cream
4 teaspoons Cornstarch
1 Package frozen chopped Spinach, thawed and squeezed dry
1 Ounce grated Parmesan Cheese
Fresh Yellowtail fillet thinly cut
Ritz Crackers crushed
1 Lemon


Melt butter with onions garlic and thyme for a few minutes until fragrant. Stir in 1 3/4 cup heavy cream. Whisk remaining cream with cornstarch and add to the mixture. Cook for 2 minutes and set aside. Salt and pepper to taste.



Combine 1 cup sauce with spinach and parmesan cheese.



Pat dry the fillets and cut to about 1/2 inch thin on fillets that would be big enough to roll up the spinach mixture inside.



Place inside a butter coated baking dish with the seams down. Top rolled up yellowtail rolls with remaining sauce and then crushed Ritz crackers



Cook at 475 degrees for about 20 minutes. Sprinkle lemon juice on top of servings.




My wife really enjoyed this dish. I personally found it a little rich. I always like trying new ways to cook my fresh catch and this just adds to the list.

Fish on and get ready for El Nino, Chris