yellowtail Archives

Seafood recipes

Crispy yellowtail with chips

30 minutes

Easter recipes

Pimped pickle fish

15 minutes

Ceviche recipes

Yellowtail ceviche with tiger’s milk dressing

Seafood recipes

Roast honey-and-orange yellowtail with ginger spring onions

25 minutes

Braai recipes

Braaied yellowtail with apricot ginger glaze

30 minutes

Chargrilled yellowtail with exotic tomato and butter bean salad

5–10 minutes

Fish recipes

Fish tacos with salsa

25 minutes

Luke’s fish tacos

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

6 springroll wrappers (cut into 6 cm x 3 cm rectangles)
Vegetable oil, for frying
200 g yellowtail fillet, trimmed and thinly sliced
2 limes, juiced
1 avocado, diced
250 g refried black bean paste
1 avocado, diced
1 t sambal oelek or chilli paste (optional)
½ cup crème fraîche
1 red onion, finely diced
8 sprigs coriander
1 jalapeño chilli, sliced

Method

Deep-fry the springroll wrappers in the oil at 170°C until crispy. Drain on kitchen paper.

Slice the yellowtail and drizzle with the lime juice.

Spread a layer of refried beans onto a springroll wrapper. Top with avocado, sambal oelek or chilli paste (if using), crème fraiche, red onion, coriander and the chilli.

Top with another springroll wrapper. Repeat using the remaining springroll wrappers, adding the fish in alternate layers, to form a tower.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Marinated yellowtail and tuna

Yellowtail ceviche

Crispy yellowtail with chips

Pimped pickle fish

Yellowtail ceviche with tiger’s milk dressing

Roast honey-and-orange yellowtail with ginger spring onions

Braaied yellowtail with apricot ginger glaze

Yellowtail crudo

Chargrilled yellowtail with exotic tomato and butter bean salad

Fish tacos with salsa

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

Luke’s fish tacos

Luke’s fish tacos

Ingredients

Method