Nice & Spicy Yellowtail

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

with a chilli-lime yoghurt & roasted butternut salad

4.9

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Butter
  • Paper Towel
Photo of Nice & Spicy Yellowtail
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. SALAD TOSS UP

    In a bowl, combine the rinsed Salad Leaves, the charred Corn, the roasted Butternut, ½ the Almonds, and seasoning.

  6. 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!

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. SALAD TOSS UP

    In a bowl, combine the rinsed Salad Leaves, the charred Corn, the roasted Butternut, ½ the Almonds, and seasoning.

  6. 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!

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. SALAD TOSS UP

    In a bowl, combine the rinsed Salad Leaves, the charred Corn, the roasted Butternut, ½ the Almonds, and seasoning.

  6. 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!

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. SALAD TOSS UP

    In a bowl, combine the rinsed Salad Leaves, the charred Corn, the roasted Butternut, ½ the Almonds, and seasoning.

  6. 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!

Frequently Asked Questions

What is the preparation time for Nice & Spicy Yellowtail?

The preparation time for Nice & Spicy Yellowtail with a chilli-lime yoghurt & roasted butternut salad is between 20 and 35 minutes.

What is the total time required to make Nice & Spicy Yellowtail with a chilli-lime yoghurt & roasted butternut salad?

The total time required to make Nice & Spicy Yellowtail with a chilli-lime yoghurt & roasted butternut salad is between 35 and 55 minutes.

How many servings does Nice & Spicy Yellowtail provide?

4 servings

What are the main ingredients in Nice & Spicy Yellowtail?

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

What is the nutritional information of Nice & Spicy Yellowtail?

Calories: 581, Carbs: 46 grams, Fat: grams, Protein: 46.7 grams, Sugar: 9.3 grams, Salt: 360 grams

How do I prepare Nice & Spicy Yellowtail?

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. 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! 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.

What should be prepared from my kitchen to make Nice & Spicy Yellowtail?

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

How many calories does Nice & Spicy Yellowtail have?

581 calories

How much fat content does Nice & Spicy Yellowtail have?

grams

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Bulk Diced Butternut 800 G

Photo of Bulk Butternut, Pumpkin & Sweet Potato 800 g

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Photo of Ground Almonds 100 g

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Photo of Baby Corn 250 g

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Photo of Butternut Avg 900 g

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Photo of Raw Flaked Almonds 100 g

Raw Flaked Almonds 100 G

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Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

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Everyday Raw Almonds 1 Kg

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