INGREDIENTS
FOR THE CHERMOULA:
4 tbsp Olive Pride Extra Virgin Olive Oil
3 cloves Garlic, chopped
1 Lemon, juiced
2 tbsp Coriander, chopped
2 tbsp Parsley, chopped
1 tsp Paprika powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Salt
1 whole Yellowtail fillet, skin on
FOR THE FISH:
2 tbsp Olive Pride Blend
Salt and pepper
TO SERVE:
Garnish with chopped herbs, and serve with your favourite sides like crusty bread and charred green beans.
Method
- Combine all the ingredients except the fish into a blender, or pestle and mortar, and process until combined and relatively smooth (if you are doing this by hand, finely chopping your herbs and garlic first will help achieve a smoother paste, faster). Set aside.
- Trim and debone the yellowtail fillet if needs be, then rub with a little Olive Pride Blend, and season well with salt and pepper. Braai the fish flesh side down first, and flip after roughly 5 minutes. Cook for a further 4 minutes, flip again, and generously marinate with your homemade Chermoula paste. Keep any leftover chermoula for serving.
- Remove the fish from the heat once cooked (it will change colour, becoming firm, and flake once ready).
You can either portion this into smaller pieces, or serve it whole/family style, for everyone to share. - Serve your Chermoula Yellowtail with your favourite sides like charred green beans with grated garlic and wholegrain mustard. Enjoy!
OLIVE PRIDE PRODUCTS USED IN THIS RECIPE
