Yellowtail with aromatic salad

Recipe from: 24 August 2015
recipe, fish, braai

Ingredients 13
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 6
    180g pieces yellowtail fillet
  • 125
    ml
    extra virgin olive oil
  • 1
    small onion or shallot, thinly sliced
  • 3
    Tbs
    balsamic vinegar
  • 1/2
    cup
    sun dried tomatoes in oil
  • 1/2
    cup
    pitted black olives
  • 1/4
    cup
    small capers
  • 6
    anchovy fillets
  • 1/2
    cup
    extra virgin olive oil
  • 1/4
    cup
    grated Parmesan
  • zest of 2 lemons
  • 20
    g
    flat leaf parsley
  • salt and pepper
 

Method

00:10
 

Combine the sliced onion with the balsamic vinegar in a bowl. Roughly chop sun-died tomatoes, olives & anchovies and add to the bowl with the capers and taste.

Brush the fillets with olive oil and season with salt and pepper. Cook filleted side down on a braai grid over a hot fire or in a searing hot skillet.

Cook the fish for a couple of minutes on each side and then remove from the heat.
Add the picked parsley to the rest of the salad mixture and place on top of the grilled pieces of fish. Serve with warm new potatoes.

Recipe reprinted with permission of Weber.
 
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