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Seafood recipes

Yellowtail with coriander pesto and two sauces

2 hours

Yellowtail with coriander pesto and two sauces

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 1 hour

Cooking Time 2 hours

Ingredients

3 kg whole yellowtail
fresh coriander, to garnish
baked sweet potatoes, for serving

For the coriander pesto, pound together:

80 g fresh coriander
2 fresh green chillies, chopped
2 cloves garlic, chopped
50 g roasted and salted macadamias, chopped
1⁄3 cup olive oil
salt, to taste

For the citrus bake, mix:

¼ cup lemon juice
½ cup orange juice
¼ cup olive oil
sea salt and freshly ground black pepper, to taste

For the roast pepper mayonnaise:

2 large sweet red peppers, roasted or grilled
1 cup thick mayonnaise
sea salt and freshly ground black pepper, to taste

For the avocado sauce:

2 avocados
2 T lime or lemon juice (or more to taste)
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200°C. Fillet the fish or leave whole. If filleted, sandwich the yellowtail fillets with the coriander pesto or use to stuff a whole fish. Place the sandwiched fish fillets in a suitably sized oiled baking dish. Oil the skin and spoon the citrus bake over the fish. Alternatively, braai the fish and spoon over the citrus bake.

2. Cook uncovered, basting once or twice, for 40 minutes or until just cooked through and firm to the touch. Turn on the grill to quickly crisp the top skin. Place the fish on a platter and ladle over the strained baking juices. Serve with the sauces and garnish with coriander.

3. To make the roast pepper mayonnaise, peel and seed the peppers, then chop finely. Mix with the mayonnaise and season to taste.

4. To make the avocado sauce, roughly mash the avocados and mix with the lime or lemon juice. Season to taste.

Find more seafood recipes here.

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Durban fish curry

Lentil-and-butternut cottage pie

Miso barley risotto with charred tofu and greens

Whole poached chicken soup

Cinnamon bun poke cake

Bertus Basson’s ultimate burger

Jan Hendrik’s ultimate Peppermint Crisp tart

Rosemary, smoked cheese and potato gluten-free pizza

Griddled croque monsieur

Oven-roasted chicken bolognese with big-batch polenta

Potato bread, tomato soup and roasted raclette

Oak-smoked Norwegian salmon with home-made rösti and celery salad

Yellowtail with coriander pesto and two sauces

Yellowtail with coriander pesto and two sauces

Ingredients

Method