Tuscan Yellowtail Fish

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I was dying for salmon last night but for R300 a kilo, I just couldn’t bring myself to buy it. Instead I bought beautiful Yellowtail fillets. It is a very gamey meat, similar to that of tuna. If cooked badly it can go tough and awful, but cooked well it is a dream. I served it with a delicious Italian sauce and cooked lemon.


4 X 250 g filleted yellowtail, with the skin on
Kosher salt
Black pepper
Olive oil
2 slices of lemon per fillet

For the sauce:

1 red onion, chopped
3 spring onions, chopped
4 cloves of garlic, crushed
10 Kalamata olives, pitted
1 handful of fresh basil, torn
Kosher salt
Black pepper
1 tin of chopped Italian tomatoes
1 sachet tomato paste
1 tsp Xylitol/sugar
2 red chilies (hot)

Serves 4
Preparation 10 minutes
Cooking time 20 minutes

Prepare all the sauce ingredients. Warm up a large saucepan on high-heat with a generous lug of olive oil. Then add the chopped red onion, spring onion and garlic. Fry for 3 minutes. Then add the tomato paste and sugar and fry for a further minute. Add the chili, olives, basil leaves and tinned tomato and simmer until the fish is cooked.

Place an extra-large frying pan on high-heat with a generous lug of olive oil. While the pan is heating up, dress a plastic chopping board with sea salt, black pepper and olive oil and cover the fish, especially the skin.

Once the pan is hot fry 2 fillets at a time, skin side down for 5 minutes or until the sides of the fish start cooking.  Add 4 slices of lemon to the pan.

Turn the fish over and cook for an extra 3-5 minutes, or until the fish is flakey- do no over cook! Then repeat with the other 2 fillets.


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