Grilled yellowtail with papaya
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 15 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 35 g microherbs
- 1 x 2 cm piece ginger, finely grated
- 6 garlic cloves, finely chopped
- a pinch dried chilli flakes
- 2 tsp smoked paprika
- 1 tbsp turmeric
- sea salt and freshly ground pepper, to taste
- 2 Tbsp lemon, juiced
- 1 1/2 cups sunflower oil
- 2 tsp Dijon mustard
- 4 free-range egg yolk
- 2/3 cups lemon, juiced
- 4 tbsp fresh coriander
- 80 g Watercress
- 5 tbsp extra virgin olive oil
- 225 g Butter
- sea salt and freshly ground pepper, to taste
- 800 g whole yellowtail
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C.
- Place the yellowtail on a greased baking tray and season to taste. Dot with butter and drizzle with 2 T extra virgin olive oil.
- Grill the fish for 5 minutes on each side, or until cooked through.
- Place the papaya and watercress in a mixing bowl with the picked coriander, microherbs, lemon juice and remaining olive oil.
- Serve the fish topped with the papaya-and-watercress salad, with the chermoula aïoli on the side.
- To make the chermoula aïoli, place the egg yolks and Dijon mustard in a mixing bowl and whisk while slowly pouring in the oil. Keep whisking until the oil-and-yolk mixture has increased in volume and turned pale in colour. Add the lemon juice and season to taste. Add the remaining ingredients and combine. Serve with the grilled yellowtail.
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