What are the main ingredients in Yellowtail & Apricot Glaze?

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

What is the nutritional information of Yellowtail & Apricot Glaze?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Yellowtail & Apricot Glaze?

PREP THE ORANGE BITS: Preheat the oven to 200°C. Boil the kettle. Spread out the butternut 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, shifting halfway. Place the dried apricots in a bowl and submerge in boiling water. Soak for 4-5 minutes until plumped up and rehydrated. Drain and roughly chop. AMAZE GLAZE: When the butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 2 lemon wedges, and 2 tbsp of water. Gently simmer for 3-4 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during the cooking process, gradually mix in water in 10ml increments. On completion, stir through the honey and half of the grated garlic. Remove from the heat and season to taste. Pop on a lid and set aside to keep warm. SAUTÉ THE SPINACH: Place a nonstick 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 another minute until fragrant, shifting constantly. Add the shredded spinach and sauté for 4-5 minutes until wilted. On completion, season to taste and transfer to a bowl. Cover to keep warm and set aside until serving. DECADENT YELLOWTAIL: Pat the yellowtail dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until crispy and golden. Flip, add a knob of butter (optional), and pour over half 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 with the roast butternut. Top with the yellowtail fillet, pour over the pan juices, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest to taste – and don't forget to serve a lemon wedge on the side. Indulge, Chef!

What should be prepared from my kitchen to make Yellowtail & Apricot Glaze?

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

Yellowtail & Apricot Glaze

Name: Yellowtail & Apricot Glaze
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Paper Towel

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

with sautéed spinach and onion, roast butternut & fresh lemon

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Dried Apricots
Fresh Parsley
Garlic Clove
Honey
Lemon
Onion
Spinach
Yellowtail Fillet

From your kitchen:

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

Serves 1

PREP THE ORANGE BITS
Preheat the oven to 200°C. Boil the kettle. Spread out the butternut 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, shifting halfway. Place the dried apricots in a bowl and submerge in boiling water. Soak for 4-5 minutes until plumped up and rehydrated. Drain and roughly chop.
AMAZE GLAZE
When the butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 1 lemon wedge, and 1 tbsp of water. Gently simmer for 2-3 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during the cooking process, gradually mix in water in 10ml increments. On completion, stir through the honey and half of the grated garlic. Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE SPINACH
Place a nonstick 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 another minute until fragrant, shifting constantly. Add the shredded spinach and sauté for 3-4 minutes until wilted. On completion, season to taste and transfer to a bowl. Cover to keep warm and set aside until serving.
DECADENT YELLOWTAIL
Pat the yellowtail dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until crispy and golden. Flip, add a knob of butter (optional), and pour over half 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 with the roast butternut. Top with the yellowtail fillet, pour over the pan juices, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest to taste – and don't forget to serve a lemon wedge on the side. Indulge, Chef!

Butternut Chunks - 250g
Dried Apricots - 20g
Lemon - 1
Honey - 10ml
Garlic Clove - 1
Onion - 1
Spinach - 100g
Yellowtail Fillet - 1
Fresh Parsley - 3g

Download the Recipe

Serves 2

PREP THE ORANGE BITS
Preheat the oven to 200°C. Boil the kettle. Spread out the butternut 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, shifting halfway. Place the dried apricots in a bowl and submerge in boiling water. Soak for 4-5 minutes until plumped up and rehydrated. Drain and roughly chop.
AMAZE GLAZE
When the butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 2 lemon wedges, and 2 tbsp of water. Gently simmer for 3-4 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during the cooking process, gradually mix in water in 10ml increments. On completion, stir through the honey and half of the grated garlic. Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE SPINACH
Place a nonstick 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 another minute until fragrant, shifting constantly. Add the shredded spinach and sauté for 4-5 minutes until wilted. On completion, season to taste and transfer to a bowl. Cover to keep warm and set aside until serving.
DECADENT YELLOWTAIL
Pat the yellowtail dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until crispy and golden. Flip, add a knob of butter (optional), and pour over half 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 with the roast butternut. Top with the yellowtail fillet, pour over the pan juices, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest to taste – and don't forget to serve a lemon wedge on the side. Indulge, Chef!

Butternut Chunks - 500g
Dried Apricots - 40g
Lemon - 1
Honey - 20ml
Garlic Clove - 2
Onion - 1
Spinach - 200g
Yellowtail Fillet - 2
Fresh Parsley - 5g

Download the Recipe

Serves 3

PREP THE ORANGE BITS
Preheat the oven to 200°C. Boil the kettle. Spread out the butternut 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, shifting halfway. Place the dried apricots in a bowl and submerge in boiling water. Soak for 4-5 minutes until plumped up and rehydrated. Drain and roughly chop.
AMAZE GLAZE
When the butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 2 lemon wedges, and 2 tbsp of water. Gently simmer for 3-4 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during the cooking process, gradually mix in water in 10ml increments. On completion, stir through the honey and half of the grated garlic. Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE SPINACH
Place a nonstick 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 another minute until fragrant, shifting constantly. Add the shredded spinach and sauté for 4-5 minutes until wilted. On completion, season to taste and transfer to a bowl. Cover to keep warm and set aside until serving.
DECADENT YELLOWTAIL
Pat the yellowtail dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until crispy and golden. Flip, add a knob of butter (optional), and pour over half 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 with the roast butternut. Top with the yellowtail fillet, pour over the pan juices, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest to taste – and don't forget to serve a lemon wedge on the side. Indulge, Chef!

Butternut Chunks - 500g
Dried Apricots - 40g
Lemon - 1
Honey - 20ml
Garlic Clove - 2
Onion - 1
Spinach - 200g
Yellowtail Fillet - 2
Fresh Parsley - 5g

Download the Recipe

Serves 4

PREP THE ORANGE BITS
Preheat the oven to 200°C. Boil the kettle. Spread out the butternut 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, shifting halfway. Place the dried apricots in a bowl and submerge in boiling water. Soak for 4-5 minutes until plumped up and rehydrated. Drain and roughly chop.
AMAZE GLAZE
When the butternut reaches the halfway mark, place a pot over a medium heat with a drizzle of oil. When hot, add in the chopped apricots, the juice of 4 lemon wedges, and 60ml of water. Gently simmer for 4-5 minutes until sticky, breaking up the apricots as they soften. If starting to dry out during the cooking process, gradually mix in water in 10ml increments. On completion, stir through the honey and half of the grated garlic. Remove from the heat and season to taste. Pop on a lid and set aside to keep warm.
SAUTÉ THE SPINACH
Place a large, nonstick 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 another minute until fragrant, shifting constantly. Add the shredded spinach and sauté for 5-6 minutes until wilted. On completion, season to taste and transfer to a bowl. Cover to keep warm and set aside until serving.
DECADENT YELLOWTAIL
Pat the yellowtail dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish skin-side down for 3-5 minutes until crispy and golden. Flip, add a knob of butter (optional), and pour over half of the apricot glaze. Fry for a further 2-3 minutes until cooked through, continuously basting with the glaze in the pan. You may need to do this step in batches. Remove the pan from the heat on completion.
STICKY APRICOT HEAVEN!
Dish up a generous portion of tender spinach and cover with the roast butternut. Top with the yellowtail fillet, pour over the pan juices, and douse in the remaining apricot glaze. Finish off with sprinklings of chopped parsley and lemon zest to taste – and don't forget to serve a lemon wedge on the side. Indulge, Chef!