Grilled yellowtail with burnt butter and pine kernels

Recipe from: 1/19/2000 12:00:00 AM
Ingredients 6
Servings 4
Time

Ingredients

  • 1
    kg
    yellowtail cutlets
  • salt and milled pepper
  • 125
    ml
    pine kernels
  • 125
    ml
    slightly softened butter
  • 45
    ml
    lemon juice
  • black olive pesto mash, to serve (see tips)
 

Method

 
Season cutlets. Heat grill. Place fillets on a baking sheet and grill for 3 minutes on each side. While fish is cooking, place pine kernels in a dry frying pan and toast gently over moderate heat, shaking pan from time to time to prevent burning. Serve with black olive pesto mash.
 

Read more on: fish/seafood  |  grill
 

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