Yellowtail alla Plancha

Yellowtail alla Plancha


  • 4 dried figs, stems removed
  • ¼ cup white or red wine or vermouth
  • 12 ramps or young scallions, root ends trimmed
  • 2 tbsps. extra-virgin olive oil
  • 1¼ lbs. yellowtail or red snapper fillets
  • 1 Kosher salt and freshly ground black pepper
  • 4 tbsps. fig balsamic vinegar or vincotto


  • Cut the figs into ¼ dice and place in a small bowl with the wine. Set aside to soak
  • Cut away any dried or broken ends of scallion leaves; cut off 2” of the white parts, reserving both parts.
  • Warm the oil in a skillet over low heat and add the bulbs
  • Cover and sauté, shaking the pan, until golden and slightly tender, about 8 minutes.
  • Add the greens, reduce the heat to low, and cook, covered, shaking the pan occasionally, until tender, about 10 minutes
  • Heat a cast-iron stovetop grill pan over medium-high heat. Season both sides of the fillets with salt and pepper.
  • Grill skin side down for 4 to 5 minutes without moving; turning over and grill for 4 to 5 minutes more, until opaque in the center
  • Drain the figs.
  • Serve the fish topped with some of the diced figs, the scallions, and a generous drizzle of fig balsamic vinegar or vincotto.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.