Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

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  • 6
  • Easy
  • 30 minutes
  • 15 minutes
  • Ataraxia Chardonnay 2011


  • 800 g yellowtail
  • Sea salt and freshly ground black pepper, to taste
  • 2 T butter
  • 4 T extra virgin olive oil
  • 1 papaya, cubed
  • 80 g watercress
  • 30 g fresh coriander
  • 35 g microherbs
  • 1 lemon, juiced
  • For the chermoula aioli
  • 4 free-range egg yolks
  • 2 t dijon mustard
  • 1 1/2 cups sunflower oil
  • 1 lemon, juiced
  • Sea salt and freshly ground black pepper , to taste
  • 1 T turmeric
  • 1 T smoked paprika
  • 1 t dried chilli flakes
  • 2 garlic cloves, finely chopped
  • 1 x 4 cm piece ginger, finely grated

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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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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