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

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

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

Method

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.

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