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Yellowtail with aromatic salad

Recipe from: 24 August 2015
recipe, fish, braai

Ingredients 13
Servings 6
Time 00:10


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



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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