Home
Recipes
Gluten free

Back-to-work seed bars

Biscuit recipes

Back-to-work seed bars

30 minutes

Coconut bread

Bread recipes

Coconut bread

45 minutes

Chickpea chocolate cookies

Biscuit recipes

Chickpea chocolate cookies

20 minutes

Gluten-and wheat-free chocolate polenta cake

Cake recipes

Gluten-and wheat-free chocolate polenta cake

11⁄4 hours

Ancient seed granola

Breakfast recipes

Ancient seed granola

15 minutes

Lavender and beurre noisette

Lavender and beurre noisette

2 minutes

Vanilla, berry and plum fizz

Vanilla, berry and plum fizz

25 minutes

Chocolate coins with dried fruit

Chocolate recipes

Chocolate coins with dried fruit

Juicy watermelon salad with cucumber and chilli yoghurt

Chilli recipes

Juicy watermelon salad with cucumber and chilli yoghurt

Pesto-stuffed lamb chops & baby marrow pasta

Chops recipes

Pesto-stuffed lamb chops & baby marrow pasta

12 minutes

Red bean salad

Christmas recipes

Red bean salad

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

Seafood recipes

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

1 hour

Load more

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 x 3 kg yellowtail
Sea salt and freshly ground black pepper, to taste
Lemon and lime wedges, for serving

For the chipotle mayonnaise:

4 chipotle peppers, soaked in water
2 cups good-quality mayonnaise
2 garlic cloves, finely chopped
1 lemon, juiced

For the red onion pickle:

2 cups red wine vinegar
1 T sugar
2 red onions, thinly sliced

Method

Season the inside and skin of the yellowtail. Wrap the fish in 3 layers of newspaper and secure with butcher’s twine.

Submerge the fish in water for 5 minutes.

Place the wrapped fish over medium coals and cook on each side for 30 minutes. Gently press the flesh to ensure it’s cooked through.

To make the chipotle mayonnaise, finely chop the chipotle peppers and mix with the mayonnaise, garlic and lemon juice.

To make the red onion pickle, heat the red wine vinegar and sugar over a medium heat, stirring, until the sugar is dissolved. Add the onion and remove from the heat. Allow the onions to cool in the mixture.

Serve the fish with the chipotle mayonnaise, red onion pickle and lemon and lime wedges.