|6||yellowtail — fillet|
|125 ml||olive oil — extra virgin|
|1||onion — or shallot, thinly sliced|
|3 Tbs||vinegar — balsamic|
|1/2 cup||sundried tomatoes — in oil|
|1/2 cup||olives — black, pitted|
|1/2 cup||olive oil — extra virgin|
|1/4 cup||parmesan cheese — grated|
|lemons — zest only|
|20 g||fresh Italian parsley|
|salt and freshly ground black 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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