GRILLED YELLOWTAIL
MAIN COURSE RECIPES

GRILLED YELLOWTAIL

with fresh coriander, spring onion & Karen Dudley’s Teriyaki Fig Dressing (Serves 3-4)

Yellowtail has never been quicker to make, easier to achieve, or more delicious. We recommend braai’ing your yellowtail for the best result.

CHEF’S TIP: 

"This recipe is best cooked just before you are about to serve your feast."

Method of Cooking: Oven or Braai

Effort Level: Easy

Active Time: about 15 minutes

Start to Finish: about 25 minutes

 

Utensils you need at home:

Roasting tray or braai grid

Serving equipment  

Ingredients you need at home:

30ml of oil  

Salt & Pepper

Recipe

For the braai method:

  • Make 3 shallow cuts on the skin side of the yellowtail in roughly equal measurements down the fish. Cut a few cm in from the sides. Rub the fillet all over with oil. Season generously with salt and pepper.
  • We recommend using a non-stick spray on your grid to avoid sticking, or simply rubbing it with oil.
  • Arrange the yellowtail on the grid and braai over hot coals, turning every 2 minutes for 8 - 10 minutes. Depending on the size of your fillet, this may take a bit longer.
  • At 5 minutes, brush or rub the flesh side of the fish with about 3 tablespoons of Teriyaki Fig dressing. Return to the fire but watch carefully in case it burns.
  • Finely slice about 2 spring onions. Rinse and roughly chop the coriander.
  • Carefully, using two large spatulas (or similar) and possibly with the help of a friend, transfer the fish to a platter. Drizzle over some more Teriyaki Fig dressing (to taste) and garnish with spring onion and coriander.
  • Serve on your Feast table.

For the oven method:

  • Preheat the oven to 200°C.
  • Rub the yellowtail all over with oil. Season generously with salt and pepper.
  • Place the fish, skin side down, on a baking tray, and pop into the hot oven.
  • At 6-8 minutes, remove the fish from the oven, and brush or rub the flesh side of the fish with about 3 tablespoons of Teriyaki Fig dressing. Return to the oven for a final 3-5 minutes until cooked through.
  • Finely slice about 2 spring onions. Rinse and roughly chop the coriander.
  • Place the cooked yellowtail on a platter. Drizzle over some more Teriyaki Fig dressing (to taste) and garnish with spring onion and coriander.
  • Serve on your Feast table.