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

Ingredients

  • 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.

Discover more seafood recipes here.

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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