Main Meals

Grilled yellowtail with mustard sauce and roasted organic baby-leaf spinach

Easy
15 minutes
10 minutes

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Ingredients

Method
    For the roasted organic baby-leaf spinach:

  • 2 x 150 g pillow packs organic baby-leaf spinach
  • organic olive oil
  • sea salt and freshly ground black pepper
  • For the mustard sauce:

  • 1 organic egg yolk
  • sea salt and freshly ground black pepper
  • 2 T organic Dijon mustard
  • 2 T organic whole-grain or stoneground mustard
  • ½ cup organic olive oil
  • 2 t honey
  • For the grilled yellowtail:

  • 4 yellowtail fillets (about 230g each), skin on
  • organic olive oil, for drizzling
  • sea salt and freshly ground black pepper

Method

Ingredients

To make the roasted organic baby-leaf spinach: Preheat the oven to 230ºC. Wash the spinach leaves and dry well. Mix with just enough oil to give them a shine then season lightly. Line a large baking pan with baking paper. Add the spinach, flattening it as much as possible. Roast for 5 minutes or until wilted and just starting to crisp.
To make the mustard sauce: Using a stick blender, whizz the egg yolk with a little salt and pepper. Gradually blend in the mustards and oil, until thick. Add the honey and lemon juice, and season to taste. To grill the yellowtail: Coat a grill pan with cooking spray. Rinse the fish fillets, pat dry with paper towel, then moisten with the olive oil and season. Slide under a hot grill for 4 minutes. Flip and coat with the mustard sauce. Return to the grill for a minute or two, until browned and just cooked, but still moist. Serve with the roasted organic baby-leaf spinach.
Cook’s tip: Cook the spinach first as it can be served at room temperature.
Per serving: 4141.6kJ, 60g protein, 80.7g fat, 5.2g carbs

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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