Fish and apricot is a beloved local pairing – for good reason! Here, the buttery flavour of pan-seared yellowtail is elevated by the fruitiness of an apricot, garlic, and honey glaze. With nutrient-rich veg for balanced, delicious dining.
Yellowtail & Apricot Glaze
Yellowtail & Apricot Glaze
with sautéed spinach and onion, roast pumpkin & fresh lemon
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Dried Apricots
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Honey
- Lemon
- Lemons
- Line-caught Yellowtail Fillet
- Line-caught Yellowtail Fillets
- Onion
- Onions
- Pumpkin Chucks
- Pumpkin Chunks
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter (optional)
PREP THE ORANGE THINGS
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the dried apricots in a bowl and submerge in boiling water. Allow to soak for 4-5 minutes until plump and rehydrated. Drain, roughly chop, and set aside.
AMAZE GLAZE
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Place a small pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 1 lemon wedge, and 50ml of water. Give a stir and gently simmer for 2-3 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during cooking, gradually mix in water in 10ml increments. On completion, stir through the honey, ½ of the grated garlic, and a knob of butter (optional). Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE SPINACH
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 1-2 minutes until soft and translucent, shifting occasionally. Add the remaining grated garlic and fry for a minute until fragrant, shifting constantly. Add the shredded spinach and sauté for 3-4 minutes until wilted. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
DECADENT FISH
Pat the yellowtail dry with paper towel and season the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the yellowtail skin-side down for 3-5 minutes until the skin is crispy. Flip, add a knob of butter (optional), and pour over ½ of the apricot glaze. Fry for a further 2-3 minutes until cooked through, continuously basting with the glaze in the pan. Remove the pan from the heat on completion.
STICKY APRICOT HEAVEN
Dish up a generous portion of tender spinach and cover in roast pumpkin. Top with the yellowtail fillet, pour over the pan juices to taste, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest – and don't forget to serve a lemon wedge on the side. Indulge…
Pumpkin Chunks - 250g
Dried Apricots - 20g
Lemon - 1
Honey - 10ml
Garlic Clove - 1
Onion - 1
Spinach - 100g
Line-caught Yellowtail Fillet - 1
Fresh Parsley - 3g
PREP THE ORANGE THINGS
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the dried apricots in a bowl and submerge in boiling water. Allow to soak for 4-5 minutes until plump and rehydrated. Drain, roughly chop, and set aside.
AMAZE GLAZE
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Place a small pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 2 lemon wedges, and 60ml of water. Give a stir and gently simmer for 3-4 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during cooking, gradually mix in water in 10ml increments. On completion, stir through the honey, ½ of the grated garlic, and a knob of butter (optional). Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE SPINACH
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the remaining grated garlic and fry for a minute until fragrant, shifting constantly. Add the shredded spinach and sauté for 4-5 minutes until wilted. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
DECADENT FISH
Pat the yellowtail dry with paper towel and season the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the yellowtail skin-side down for 3-5 minutes until the skin is crispy. Flip, add a knob of butter (optional), and pour over ½ of the apricot glaze. Fry for a further 2-3 minutes until cooked through, continuously basting with the glaze in the pan. Remove the pan from the heat on completion.
STICKY APRICOT HEAVEN
Dish up a generous portion of tender spinach and cover in roast pumpkin. Top with the yellowtail fillet, pour over the pan juices to taste, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest – and don't forget to serve a lemon wedge on the side. Indulge…
Pumpkin Chunks - 500g
Dried Apricots - 40g
Lemon - 1
Honey - 20ml
Garlic Cloves - 2
Onion - 1
Spinach - 200g
Line-caught Yellowtail Fillets - 2
Fresh Parsley - 5g
PREP THE ORANGE THINGS
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the dried apricots in a bowl and submerge in boiling water. Allow to soak for 4-5 minutes until plump and rehydrated. Drain, roughly chop, and set aside.
AMAZE GLAZE
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Place a small pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 3 lemon wedges, and 70ml of water. Give a stir and gently simmer for 4-5 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during cooking, gradually mix in water in 10ml increments. On completion, stir through the honey, ½ of the grated garlic, and a knob of butter (optional). Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE SPINACH
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the remaining grated garlic and fry for a minute until fragrant, shifting constantly. Add the shredded spinach and sauté for 5-6 minutes until wilted. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
DECADENT FISH
Pat the yellowtail dry with paper towel and season the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the yellowtail skin-side down for 3-5 minutes until the skin is crispy. Flip, add a knob of butter (optional), and pour over ½ of the apricot glaze. Fry for a further 2-3 minutes until cooked through, continuously basting with the glaze in the pan. Remove the pan from the heat on completion.
STICKY APRICOT HEAVEN
Dish up a generous portion of tender spinach and cover in roast pumpkin. Top with the yellowtail fillet, pour over the pan juices to taste, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest – and don't forget to serve a lemon wedge on the side. Indulge…
Pumpkin Chucks - 750g
Dried Apricots - 60g
Lemons - 2
Honey - 30ml
Garlic Cloves - 3
Onions - 2
Spinach - 300g
Line-caught Yellowtail Fillets - 3
Fresh Parsley - 8g
PREP THE ORANGE THINGS
Preheat the oven to 200°C. Boil the kettle. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the dried apricots in a bowl and submerge in boiling water. Allow to soak for 4-5 minutes until plump and rehydrated. Drain, roughly chop, and set aside.
AMAZE GLAZE
When the pumpkin reaches the halfway mark, give it a shift and return to the oven. Place a small pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 4 lemon wedges, and 80ml of water. Give a stir and gently simmer for 4-5 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during cooking, gradually mix in water in 10ml increments. On completion, stir through the honey, ½ of the grated garlic, and a knob of butter (optional). Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE SPINACH
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the remaining grated garlic and fry for a minute until fragrant, shifting constantly. Add the shredded spinach and sauté for 5-6 minutes until wilted. On completion, transfer to a bowl and season. Cover to keep warm and set aside for serving.
DECADENT FISH
Pat the yellowtail dry with paper towel and season the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the yellowtail skin-side down for 3-5 minutes until the skin is crispy. Flip, add a knob of butter (optional), and pour over ½ of the apricot glaze. Fry for a further 2-3 minutes until cooked through, continuously basting with the glaze in the pan. Remove the pan from the heat on completion.
STICKY APRICOT HEAVEN
Dish up a generous portion of tender spinach and cover in roast pumpkin. Top with the yellowtail fillet, pour over the pan juices to taste, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest – and don't forget to serve a lemon wedge on the side. Indulge…
Pumpkin Chunks - 1kg
Dried Apricots - 80g
Lemons - 2
Honey - 40ml
Garlic Cloves - 4
Onions - 2
Spinach - 400g
Line-caught Yellowtail Fillets - 4
Fresh Parsley - 10g
Woolies Products in this dish
