Grilled yellowtail, papaya & watercress salad recipe
This recipe features grilled yellowtail fillets served with a fresh papaya and watercress salad, complemented by a flavorful chermoula aioli. Try this recipe today.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Grill
Ingredients
- 800 g yellowtail
- Sea salt
- freshly ground black pepper
- 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
- 4 free-range egg yolks
- 2 t dijon mustard
- 1 1/2 cups sunflower oil
- 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
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