Yellowtail with Mediterranean Sauce

Name: Yellowtail with Mediterranean Sauce
Cuisine: South African
Ingredients: 45 ml Olive Oil; 45 ml Plant Butter; 1 packet Sundried Tomato chopped; 2 cans Whole Tomatoes, chopped; 45 ml Capers; 30 ml Dijon Mustard; 6 Garlic Cloves, minced; 45 ml Flat-Leaf Parsley, chopped; 45 ml Fresh Chives, minced; 30 ml Fresh Basil, minced; 7,5 ml Salt; 7,5 ml Ground Black Pepper; 2,5 ml dried Chillies, crushed; 30 ml Balsamic Vinegar; 30 ml Avocado Oil; 1 kg Yellowtail Fillets, skin on

Sean Strydom @Sean_Strydom

Port Elizabeth

Yellowtail with Mediterranean Sauce

Sean Strydom @Sean_Strydom

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Ingredients

45 mlOlive Oil
45 mlPlant Butter
1 packetSundried Tomato chopped
2 cansWhole Tomatoes, chopped
45 mlCapers
30 mlDijon Mustard
6Garlic Cloves, minced
45 mlFlat-Leaf Parsley, chopped
45 mlFresh Chives, minced
30 mlFresh Basil, minced
7,5 mlSalt
7,5 mlGround Black Pepper
2,5 mldried Chillies, crushed
30 mlBalsamic Vinegar
30 mlAvocado Oil
1 kgYellowtail Fillets, skin on

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Steps

1

Heat olive oil and butter in a medium skillet over medium-high heat. Add Tomatoes to the pan and for cook 6 minutes, stirring frequently. Stir in Capers, Dijon Mustard, and minced Garlic.
2

Reduce heat and simmer until slightly thickened. Stir in Parsley, Chives, Basil, 2,5 ml Salt, 2,5 ml Black Pepper, Chillies and Balsamic Vinegar.
3

Heat Avocado Oil in a large skillet over medium-high heat. Sprinkle fish with remaining Salt and Black Pepper. Add fish to pan, skin side down and cook until skin is browned. Turn fish over and cook until fish flakes as desired. Serve fish with the sauce and sweet potato wedges.