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
Paardenkloof’s Crispy Yellowtail
with a pineapple & fresh chilli relish
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Paardenkloof’s Crispy Yellowtail?
The preparation time for Paardenkloof’s Crispy Yellowtail with a pineapple & fresh chilli relish is between 25 and 40 minutes.
What is the total time required to make Paardenkloof’s Crispy Yellowtail with a pineapple & fresh chilli relish?
The total time required to make Paardenkloof’s Crispy Yellowtail with a pineapple & fresh chilli relish is between 40 and 60 minutes.
How many servings does Paardenkloof’s Crispy Yellowtail provide?
4 servings
What are the main ingredients in Paardenkloof’s Crispy Yellowtail?
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
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?
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
How many calories does Paardenkloof’s Crispy Yellowtail have?
527 calories
How much fat content does Paardenkloof’s Crispy Yellowtail have?
grams
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