Grilled yellowtail with beetroot tzatziki

Name: Grilled yellowtail with beetroot tzatziki
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 90.00 ml garlic butter; 30.00 ml fresh chillies 573; 1.00 kg yellowtail fillets; 10.00 ml fresh parsley chopped; 200.00 g beetroot cooked and peeled; 100.00 ml yoghurt natural; 5.00 ml vinegar white wine; 15.00 ml fresh chillies 573; 10.00 ml onion chopped; 10.00 ml fresh dill or mint, chopped

6 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

90.00 ml	garlic — butter
30.00 ml	fresh chillies — 573
1.00 kg	yellowtail — fillets
10.00 ml	fresh parsley — chopped

BEETROOT TZATZIKI

200.00 g	beetroot — cooked and peeled
100.00 ml	yoghurt — natural
5.00 ml	vinegar — white wine
15.00 ml	fresh chillies — 573
10.00 ml	onion — chopped
10.00 ml	fresh dill — or mint, chopped

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Method:

BEETROOT TZATZIKI: Combine beetroot, yoghurt, vinegar, olive oil, onion and dill in a food processor fitted with a steel blade until chunky. Cover and chill until required.
Preheat oven to 200 ºC. Heat butter and oil in a frying pan. Add yellowtail fillets and fry for 1 to 2 minutes on each side.
Transfer to a baking sheet. Pour over liquid from frying pan.
Bake for 5 minutes in oven or until cooked through. Top with parsley.
Serve with roasted baby potatoes and beetroot tzatziki.