There are a multitude of ways to enjoy Wild Planet foods, and new recipes are created every day... by chefs, nutritionists and mostly by you, our loyal customers. So read on and enjoy!

Yellowtail Avocado Sandwich


Makes 2 sandwiches


2 radishes, thinly sliced
1/4 cup apple cider vinegar
4 slices of bread
1 avocado
1 Tbsp fresh lemon or lime juice
1 can Wild Planet Wild Yellowtail Fillets in Extra Virgin Olive Oil, drained
1 cup alfalfa sprouts
Salt and pepper, to taste


Place radish slices in a small bowl with apple cider vinegar. Stir, cover and refrigerate for 15 minutes. Lightly toast the bread and set aside. Cut avocado, remove pit and scoop flesh into a small bowl. Add lemon/lime juice and mash with the back of a fork. Spread mashed avocado mixture onto one piece of toasted bread. On a second piece of toasted bread, place a layer of refrigerated sliced radishes, followed by Yellowtail Fillets. Top with alfalfa sprouts, salt and pepper to taste, then place the two slices of prepared sandwich together. Repeat with remaining ingredients for second sandwich.

Yellowtail Veggie Wraps


Makes 2 servings

Sauce Ingredients

1 Tbsp rice vinegar
1 tsp sesame oil
2 Tbsp soy sauce or tamari
3 Tbsp lime juice
1 Tbsp honey
1 tsp ginger, grated
1 garlic clove, grated

Wrap Ingredients

4 cabbage leaves or lettuce leaves
1/2 of one carrot, sliced into matchsticks
1/2 of one red bell pepper, thinly sliced
1 can Wild Planet Wild Yellowtail Fillets in Extra Virgin Olive Oil, drained
1/4 cup green onion, chopped
1/2 cup cilantro leaves
1/4 cup peanuts, chopped
Black sesame seeds (for garnish)


In a small bowl, whisk together all ingredients for sauce and set aside. Using one cabbage or lettuce leaf at a time, place some carrot slices, red bell pepper slices, 1-2 Yellowtail Fillets, and chopped green onion. Garnish with cilantro leaves and chopped peanuts. Spoon a bit of sauce to taste into each filled leaf and top with a sprinkling of black sesame seeds.

Yellowtail Ceviche-Style Tostadas


Makes 3 servings


3 small corn tortillas
1 Tbsp olive oil
1 cup cucumber, peeled and diced
1 small jalapeño, seeds removed and diced
1 cup cherry or grape tomatoes, halved
2 Tbsp red onion, diced
2 Tbsp cilantro, chopped (plus extra for topping)
1 avocado, diced
1/2 lime, juiced
1 can Wild Planet Wild Yellowtail Fillets in Extra Virgin Olive Oil, drained
Freshly ground black pepper


Preheat oven to 400 degrees. Brush corn tortillas with the olive oil and bake for 4 minutes on each side. In a bowl, mix together cucumber, jalapeño, tomatoes, red onion, cilantro, avocado, and lime juice until combined. Top baked tortillas with mixture. Place yellowtail fillets on top. Add freshly ground black pepper to taste and a sprig of cilantro.

Poké-Style Yellowtail Bowl


Makes 1 serving


1/4 cup wakame seaweed
1 cup cooked brown rice
1 can (4.4oz) Wild Planet Wild Yellowtail Fillets in Extra Virgin Olive Oil, drained
1/4 avocado, sliced
1/4 cup cubed mango
1/4 cup chopped cucumber
1/4 cup shredded carrot
1/2 lime
1 Tbsp roughly chopped cilantro
1/2 tsp black sesame seeds
Soy sauce, to taste


In a medium size sauce pan, fill 2/3 with water and bring to a boil. Remove from heat. Soak dried wakame seaweed in hot water for about 10 minutes. Drain, squeeze out excess water, and set aside. Place cooked brown rice into bowl. On top of rice, arrange Wild Planet Wild Yellowtail Fillets, sliced avocado, mango, cucumber, carrot and wakame seaweed. Squeeze lime over top and sprinkle with cilantro and black sesame seeds. Finish with soy sauce to taste.

Yellowtail Brown Rice Bowl


Makes about 2-3 servings


1 cup cooked brown rice
1 Tbsp rice vinegar
Half an avocado, sliced
1 can (4.4oz) Wild Planet Wild Yellowtail Fillets in Extra Virgin Olive Oil

For Garnish

1 Tbsp chopped green onion
1 tsp sesame seeds
Soy sauce to taste


Mix cooked and slightly cooled brown rice with rice vinegar. Tightly pack brown rice into a small bowl. Turn upside down onto plate or bowl and release rice. On top, place sliced avocado and Yellowtail fillets. Garnish with green onion, sesame seeds and a drizzle of soy sauce.

Yellowtail Hors D’oeuvres


Makes about 2-3 servings


1/4 cup thinly sliced red onion
2 Tbsp white wine vinegar
Dense brown multigrain bread, cut into triangles
2 Tbsp course ground Dijon mustard
1 can (4.4oz) Wild Planet Wild Yellowtail Fillets in Extra Virgin Olive Oil
Watercress for topping
Fresh lemon juice
Freshly ground black pepper


Soak red onion slices in water for ten minutes. Drain and toss with vinegar. Cut bread into triangles and spread mustard onto each piece. Top with the thin red onion, Yellowtail fillets and watercress. Finally, squeeze fresh lemon juice on top and add freshly ground black pepper to taste.