A yellowtail fillet is basted in NOMU Mexican Spice Blend and served alongside a golden roasted butternut and charred corn salad. Drizzled with a refreshing lime & chilli yoghurt with almonds to add some great crunch!
Nice & Spicy Yellowtail
Nice & Spicy Yellowtail
with a chilli-lime yoghurt & roasted butternut salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Butternut
- Corn
- Dried Chilli Flakes
- Lime Juice
- Line-caught Yellowtail Fillet
- Line-caught Yellowtail Fillets
- Low Fat Plain Yoghurt
- NOMU Mexican Spice Blend
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
BAKE THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY YOGHURT
In a bowl, combine the yoghurt, the chilli flakes (to taste), the lime juice, a sweetener, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside until serving.
YUMMY YELLOWTAIL
When the butternut has 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel and coat in the NOMU spice blend and seasoning. When hot, fry the fish, skin-side down, until the skin is turning crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the charred corn, the roasted butternut, ½ the almonds, and seasoning.
THE MAIN EVENT!
Plate up the spicy yellowtail and side with the roasted butternut and corn salad. Sprinkle over the remaining almonds and drizzle over the spicy yoghurt (to taste). Enjoy, Chef!
Butternut - 250g
Corn - 40g
Low Fat Plain Yoghurt - 50ml
Dried Chilli Flakes - 5ml
Lime Juice - 10ml
Line-caught Yellowtail Fillet - 1
NOMU Mexican Spice Blend - 5ml
Salad Leaves - 20g
Almonds - 20g
BAKE THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY YOGHURT
In a bowl, combine the yoghurt, the chilli flakes (to taste), the lime juice, a sweetener, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside until serving.
YUMMY YELLOWTAIL
When the butternut has 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel and coat in the NOMU spice blend and seasoning. When hot, fry the fish, skin-side down, until the skin is turning crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the charred corn, the roasted butternut, ½ the almonds, and seasoning.
THE MAIN EVENT!
Plate up the spicy yellowtail and side with the roasted butternut and corn salad. Sprinkle over the remaining almonds and drizzle over the spicy yoghurt (to taste). Enjoy, Chef!
Butternut - 500g
Corn - 80g
Low Fat Plain Yoghurt - 100ml
Dried Chilli Flakes - 10ml
Lime Juice - 20ml
Line-caught Yellowtail Fillets - 2
NOMU Mexican Spice Blend - 10ml
Salad Leaves - 40g
Almonds - 40g
BAKE THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY YOGHURT
In a bowl, combine the yoghurt, the chilli flakes (to taste), the lime juice, a sweetener, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside until serving.
YUMMY YELLOWTAIL
When the butternut has 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel and coat in the NOMU spice blend and seasoning. When hot, fry the fish, skin-side down, until the skin is turning crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the charred corn, the roasted butternut, ½ the almonds, and seasoning.
THE MAIN EVENT!
Plate up the spicy yellowtail and side with the roasted butternut and corn salad. Sprinkle over the remaining almonds and drizzle over the spicy yoghurt (to taste). Enjoy, Chef!
Butternut - 750g
Corn - 120g
Low Fat Plain Yoghurt - 150ml
Dried Chilli Flakes - 15ml
Lime Juice - 30ml
Line-caught Yellowtail Fillets - 3
NOMU Mexican Spice Blend - 15ml
Salad Leaves - 60g
Almonds - 60g
BAKE THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY YOGHURT
In a bowl, combine the yoghurt, the chilli flakes (to taste), the lime juice, a sweetener, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside until serving.
YUMMY YELLOWTAIL
When the butternut has 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel and coat in the NOMU spice blend and seasoning. When hot, fry the fish, skin-side down, until the skin is turning crispy and golden, 3-5 minutes. Flip, add a knob of butter and fry until cooked through, 2-3 minutes (constantly basting the fish with the butter). Remove from the pan.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the charred corn, the roasted butternut, ½ the almonds, and seasoning.
THE MAIN EVENT!
Plate up the spicy yellowtail and side with the roasted butternut and corn salad. Sprinkle over the remaining almonds and drizzle over the spicy yoghurt (to taste). Enjoy, Chef!
Butternut - 1kg
Corn - 160g
Low Fat Plain Yoghurt - 200ml
Dried Chilli Flakes - 20ml
Lime Juice - 40ml
Line-caught Yellowtail Fillets - 4
NOMU Mexican Spice Blend - 20ml
Salad Leaves - 80g
Almonds - 80g
Woolies Products in this dish
