What are the main ingredients in Paardenkloof’s Crispy Yellowtail?

Oil (cooking, olive or coconut), Water, Paper Towel, Butter, Salt & Pepper

What is the nutritional information of Paardenkloof’s Crispy Yellowtail?

Calories: 527, Carbs: 61 grams, Fat: grams, Protein: 43.5 grams, Sugar: 19.7 grams, Salt: 114 grams

How do I prepare Paardenkloof’s Crispy Yellowtail?

BEGIN WITH BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces & the onion wedges on a roasting tray. Coat in oil and the jerk seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). LET’S SALSA: To a bowl, add the diced pineapple, the diced onion (to taste), the chopped coriander, the chopped chilli (to taste), and ½ the lemon juice (to taste). Toss to combine, season, and set aside in the fridge. ZESTY OIL: In a small bowl, combine the remaining lemon juice, the grated garlic, ½ the chopped parsley, and a drizzle of oil. Set aside. CRISPY FISH: Place a pan over medium-high heat with a drizzle of oil. In a shallow dish, season the flour. Pat the yellowtail dry with paper towel and coat in the seasoned flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the garlic & parsley mixture. Remove from the pan, reserving the herby garlic butter, and season. A TASTE OF THE CARIBBEAN: Serve the roasted butternut & onion alongside the crispy yellowtail. Drizzle the reserved herby butter over the fish and serve the pineapple & fresh chilli relish on the side. Garnish with the remaining parsley.

What should be prepared from my kitchen to make Paardenkloof’s Crispy Yellowtail?

Oil (cooking, olive or coconut), Water, Paper Towel, Butter, Salt & Pepper

Paardenkloof’s Crispy Yellowtail

Name: Paardenkloof’s Crispy Yellowtail
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Water; Paper Towel; Butter; Salt & Pepper

Let’s switch up our fruit & fish pairing options, Chef! Instead of the classic lemon, this Caribbean-inspired dish uses pineapple for a citrus salsa with a chilli kick. This beautifully balances the pan-fried yellowtail fish, with a crispy skin and basted in a parsley, garlic & lemon oil. A satisfying serving of golden roasted butternut & onion wedges complete the meal.

Paardenkloof’s Crispy Yellowtail

with a pineapple & fresh chilli relish

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Butternut
Cake Flour
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Parsley
Garlic Clove
Garlic Cloves
Jerk Seasoning
Lemon Juice
Line-caught Yellowtail Fillet
Line-caught Yellowtail Fillets
Onion
Onions
Pineapple Pieces

From your kitchen:

Oil (cooking, olive or coconut)
Water
Paper Towel
Butter
Salt & Pepper

Photo of Paardenkloof’s Crispy Yellowtail

Serves 1

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces & the onion wedges on a roasting tray. Coat in oil and the jerk seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LET’S SALSA
To a bowl, add the diced pineapple, the diced onion (to taste), the chopped coriander, the chopped chilli (to taste), and ½ the lemon juice (to taste). Toss to combine, season, and set aside in the fridge.
ZESTY OIL
In a small bowl, combine the remaining lemon juice, the grated garlic, ½ the chopped parsley, and a drizzle of oil. Set aside.
CRISPY FISH
Place a pan over medium-high heat with a drizzle of oil. In a shallow dish, season the flour. Pat the yellowtail dry with paper towel and coat in the seasoned flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the garlic & parsley mixture. Remove from the pan, reserving the herby garlic butter, and season.
A TASTE OF THE CARIBBEAN
Serve the roasted butternut & onion alongside the crispy yellowtail. Drizzle the reserved herby butter over the fish and serve the pineapple & fresh chilli relish on the side. Garnish with the remaining parsley.

Butternut - 250g
Onion - 1
Jerk Seasoning - 5ml
Pineapple Pieces - 60g
Fresh Coriander - 3g
Fresh Chilli - 1
Lemon Juice - 15ml
Garlic Clove - 1
Fresh Parsley - 3g
Cake Flour - 30ml
Line-caught Yellowtail Fillet - 1

Download the Recipe

Serves 2

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces & the onion wedges on a roasting tray. Coat in oil and the jerk seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LET’S SALSA
To a bowl, add the diced pineapple, the diced onion (to taste), the chopped coriander, the chopped chilli (to taste), and ½ the lemon juice (to taste). Toss to combine, season, and set aside in the fridge.
ZESTY OIL
In a small bowl, combine the remaining lemon juice, the grated garlic, ½ the chopped parsley, and a drizzle of oil. Set aside.
CRISPY FISH
Place a pan over medium-high heat with a drizzle of oil. In a shallow dish, season the flour. Pat the yellowtail dry with paper towel and coat in the seasoned flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the garlic & parsley mixture. Remove from the pan, reserving the herby garlic butter, and season.
A TASTE OF THE CARIBBEAN
Serve the roasted butternut & onion alongside the crispy yellowtail. Drizzle the reserved herby butter over the fish and serve the pineapple & fresh chilli relish on the side. Garnish with the remaining parsley.

Butternut - 500g
Onion - 1
Jerk Seasoning - 10g
Pineapple Pieces - 120g
Fresh Coriander - 5g
Fresh Chilli - 1
Lemon Juice - 30ml
Garlic Clove - 1
Fresh Parsley - 5g
Cake Flour - 60ml
Line-caught Yellowtail Fillets - 2

Download the Recipe

Serves 3

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces & the onion wedges on a roasting tray. Coat in oil and the jerk seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LET’S SALSA
To a bowl, add the diced pineapple, the diced onion (to taste), the chopped coriander, the chopped chilli (to taste), and ½ the lemon juice (to taste). Toss to combine, season, and set aside in the fridge.
ZESTY OIL
In a small bowl, combine the remaining lemon juice, the grated garlic, ½ the chopped parsley, and a drizzle of oil. Set aside.
CRISPY FISH
Place a pan over medium-high heat with a drizzle of oil. In a shallow dish, season the flour. Pat the yellowtail dry with paper towel and coat in the seasoned flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the garlic & parsley mixture. Remove from the pan, reserving the herby garlic butter, and season.
A TASTE OF THE CARIBBEAN
Serve the roasted butternut & onion alongside the crispy yellowtail. Drizzle the reserved herby butter over the fish and serve the pineapple & fresh chilli relish on the side. Garnish with the remaining parsley.

Butternut - 750g
Onions - 2
Jerk Seasoning - 15g
Pineapple Pieces - 180g
Fresh Coriander - 8g
Fresh Chillies - 2
Lemon Juice - 45ml
Garlic Cloves - 2
Fresh Parsley - 8g
Cake Flour - 90ml
Line-caught Yellowtail Fillets - 3

Download the Recipe

Serves 4

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces & the onion wedges on a roasting tray. Coat in oil and the jerk seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LET’S SALSA
To a bowl, add the diced pineapple, the diced onion (to taste), the chopped coriander, the chopped chilli (to taste), and ½ the lemon juice (to taste). Toss to combine, season, and set aside in the fridge.
ZESTY OIL
In a small bowl, combine the remaining lemon juice, the grated garlic, ½ the chopped parsley, and a drizzle of oil. Set aside.
CRISPY FISH
Place a pan over medium-high heat with a drizzle of oil. In a shallow dish, season the flour. Pat the yellowtail dry with paper towel and coat in the seasoned flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter and the garlic & parsley mixture. Remove from the pan, reserving the herby garlic butter, and season.
A TASTE OF THE CARIBBEAN
Serve the roasted butternut & onion alongside the crispy yellowtail. Drizzle the reserved herby butter over the fish and serve the pineapple & fresh chilli relish on the side. Garnish with the remaining parsley.