Grilled yellowtail with mustard sauce and roasted organic baby-leaf spinach
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- TASTE
- Easy
- 15 minutes
- 10 minutes
Ingredients
- For the roasted organic baby-leaf spinach:
- 2 x 150 g pillow packs organic baby-leaf spinach
- organic olive oil
- sea salt and freshly ground black pepper
- For the mustard sauce:
- 1 organic egg yolk
- sea salt and freshly ground black pepper
- 2 T organic Dijon mustard
- 2 T organic whole-grain or stoneground mustard
- ½ cup organic olive oil
- 2 t honey
- For the grilled yellowtail:
- 4 yellowtail fillets (about 230g each), skin on
- organic olive oil, for drizzling
- sea salt and freshly ground black pepper
Cooking Instructions
To make the roasted organic baby-leaf spinach: Preheat the oven to 230ºC. Wash the spinach leaves and dry well. Mix with just enough oil to give them a shine then season lightly. Line a large baking pan with baking paper. Add the spinach, flattening it as much as possible. Roast for 5 minutes or until wilted and just starting to crisp.
To make the mustard sauce: Using a stick blender, whizz the egg yolk with a little salt and pepper. Gradually blend in the mustards and oil, until thick. Add the honey and lemon juice, and season to taste. To grill the yellowtail: Coat a grill pan with cooking spray. Rinse the fish fillets, pat dry with paper towel, then moisten with the olive oil and season. Slide under a hot grill for 4 minutes. Flip and coat with the mustard sauce. Return to the grill for a minute or two, until browned and just cooked, but still moist. Serve with the roasted organic baby-leaf spinach.
Cook’s tip: Cook the spinach first as it can be served at room temperature.
Per serving: 4141.6kJ, 60g protein, 80.7g fat, 5.2g carbs
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