Chef Khumalo’s Baked Oriental Lemon, Chive and Dill Yellowtail with Mushrooms
Monday, June 18th, 2012
Fish with flair, this combination of yellowtail and wasabi, grilled on the coals and accompanied by grilled mushrooms, drenched in a buttery lemon and chive sauce, will have your guests asking for second helpings. Pair this tantalizing meal with Grolsch.
- 1 whole fillet tail
- 2 fresh lemons
- 1 bunch of chives
- 80 ml olive oil
- 5 parsley springs
- 2 tsp. wasabi
- 2tsp fish sauce
- I tsp. Oyster sauce
- To taste salt and pepper
- 1kg button mushrooms
- Lemon salt
- Kebab skewers soaked in water for half an hour
- Foil pepper
- 100g salted butter, 2 tbsp. Chives & juice of lemon cooked together
Get braai ready to medium hot.
Make a paste using wasabi, fish sauce, and oyster sauce, season with salt and pepper.
Cut lemons in wedges. In a bowl combine wedges of lemons, chives with the paste.
Smear it over the fish and let rest for 10 minutes.
Wrap fish with foil and cook over medium coals for about 12 minutes.
Season mushrooms with lemon salt and pepper, push mushrooms onto the skewers and grill them on high heat coals.
Remove fish from the foil and cut to desired portions.
Remove mushrooms from the skewers and serve drizzled with lemon chive butter.