Ingredients

Method

• 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

Ingredients

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.

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