Grilled yellowtail, papaya & watercress salad recipe | TASTE

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
• 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