Citrus Pan-seared Dutch Yellowtail with Peach Cucumber Salsa

Chef Diane Morrisey

Celebrate summer by adding a fruit salsa to your favorite sustainable fish!


Citrus Pan-Seared Dutch Yellowtail:

  •  packages of Dutch Yellowtail fillets
  • 3 tbsp / 42.5 g butter
  • 1 tbsp / 15 ml olive oil
  • 1 clove garlic minced
  •   cup / 79 ml white wine
  • Juice of one lemon
  • Juice of one lime
  • Zest of one lime
  • 1 tbsp / 14.2 g butter
  • ¼ cup / 4 g chopped cilantro 

Peach Cucumber Salsa:

  • 3 ripe peaches, diced
  • 1 small cucumber, diced
  • ½ cup / 26 g red onion, diced
  • 1 small jalapeño, seeded, minced
  • ⅓ cup (5.3 g) fresh cilantro, finely chopped fresh 
  • Juice of 2 limes
  • kosher salt and freshly ground black pepper, to taste
  • 3 tbsp / (45 ml) extra-virgin olive oil



  1. Pre-heat a large skillet over medium-high heat.
  2. Add butter and olive oil to the pan and heat to a simmer. Add fish and do not fiddle with it. Let sear for 4 minutes. Turn the heat down to medium.
  3. Turn the fish over, shut the heat off (the residual heat continues to cook the fish), and let it rest in the skillet for 2 minutes more. Transfer fish to a serving platter.
  4. In the same skillet, add the garlic and sauté for about 30 seconds.
  5. Deglaze the pan with the wine, scraping up any browned bits stuck to the bottom of the pan, and add the lemon and lime juice.
  6. Simmer until reduced by half and add the lime zest.
  7. Whisk in the remaining tablespoon of butter to give the sauce a creamy texture. Remove from heat, add the cilantro, and drizzle over the fish.


In a large bowl, gently combine everything together. Season with salt and a few grinds of black pepper, to taste. Cover and refrigerate until ready to use.