eCook Meal
Nice & Spicy Yellowtail
with a chilli-lime yoghurt & roasted butternut salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R60.70
for 4 servings · R15.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Almonds needs 80 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 8% of packR18.56
Not in the Woolies basket — source these elsewhere:
- Line-caught Yellowtail Fillets
- NOMU Mexican Spice Blend
- Dried Chilli Flakes
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Fillets, NOMU Mexican Spice Blend, Salad Leaves, Yoghurt
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?
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. 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! 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.
What should be prepared from my kitchen to make Nice & Spicy Yellowtail?
Almonds, Butternut, Corn, Dried Chilli Flakes, Lime Juice, Line-caught Yellowtail Fillets, NOMU Mexican Spice Blend, Salad Leaves, Yoghurt
How many calories does Nice & Spicy Yellowtail have?
581 calories
How much fat content does Nice & Spicy Yellowtail have?
grams