YELLOWTAIL WITH CORIANDER PESTO AND TWO SAUCES

“For oven-baking, use two whole yellowtail fillets. Save and feeze the head and bones for stock. But for braaiing, use the whole yellowtail (available at selected stores).”

Serves 8

EASY

GREAT VALUE Preparation: 1 hour Cooking: 2 hours

whole yellowtail 1 x 3 kg fresh coriander, to garnish baked sweet potatoes, for serving

For the coriander pesto, pound together:

fresh coriander 80 g

fresh green chillies 2, chopped

garlic 2 cloves,

chopped roasted and salted macadamias 50 g,

chopped olive oil 1⁄3 cup

salt, to taste

For the citrus bake, mix:

lemon juice ¼ cup

orange juice ½ cup

olive oil ¼ cup

sea salt and freshly ground black

pepper, to taste

For the roast pepper mayonnaise:

large sweet red peppers

2, roasted or grilled

thick mayonnaise 1 cup

sea salt and freshly ground black

pepper, to taste

For the avocado sauce: avocados 2

lime or lemon juice 2 T (or more to taste)

sea salt and freshly ground black

pepper, to taste

1 Preheat the oven to 200°C. Fillet the fish or leave whole. If filleted, sandwich the yellowtail fillets with the coriander pesto or use to stuff a whole fish. Place the sandwiched fish fillets in a suitably sized oiled baking dish. Oil the skin and spoon the citrus bake over the fish. Alternatively, braai the fish and spoon over the citrus bake. 2 Cook uncovered, basting once or twice, for 40 minutes or until just cooked through and firm to the touch. Turn on the grill to quickly crisp the top skin. Place the fish on a platter and ladle over the strained baking juices. Serve with the sauces and garnish with coriander. 3 To make the roast pepper mayonnaise, peel and seed the peppers, then chop finely. Mix with the mayonnaise and season to taste.

4 To make the avocado sauce, roughly mash the avocados and mix with the lime or lemon juice. Season to taste. FAT-CONSCIOUS, DAIRY-FREE, WHEATAND GLUTEN-FREE

WINE: Woolworths Signature Series

Ken Forrester Chenin Blanc 2018