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Grilled Yellowtail with Oriental ColeslawGrilled Yellowtail with Oriental Coleslaw

Grilled Yellowtail with Oriental Coleslaw

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A perfect combo of grilled fish and coleslaw for a healthy, but delicious dinner!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 20 mins
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Ingredients: Yellowtail

  • 1 Tbsp (15 ml) olive oil
  • 800 g yellowtail, cut into 2 cm cubes
  • salt and milled black pepper
  • 8–12 bamboo skewers
  • 1 lemon, cut into wedges

Ingredients: Oriental Coleslaw

  • ½ a large cabbage, shredded
  • 2 carrots, peeled and grated
  • 3 spring onions, thinly sliced
  • 100 g mung bean sprouts, washed
  • 1 (15 g) handful coriander
  • 1 (15 g) handful mint
  • 1 chilli, seeded and chopped
  • 60 g mange tout, thinly sliced

Ingredients: Dressing

  • 1 Tbsp (15 ml) finely chopped fresh ginger
  • juice of 1 lime
  • 1 tsp (5 ml) castor sugar
  • 1 tsp (5 ml) sesame oil
  • 2 Tbsp (30 ml) sunflower oil
  • 1 Tbsp (15 ml) soy sauce

Yellowtail

Rub the olive oil over the fish and season with salt and pepper. Thread 3–4 fish cubes onto each bamboo skewer and keep to one side.

Oriental Coleslaw with Dressing 

Place all the coleslaw ingredients into a bowl and toss to combine. Whisk together all the dressing ingredients and pour over the coleslaw.

Heat a grill pan on medium heat and grill the fish skewers for a few minutes on each side until cooked through.

Serve immediately with the coleslaw and lemon wedges.

 

Michael suggests : Cape Point Sauvignon Blanc 2010. Duncan Savage of Cape Point is one of the young members of the Cape Winemakers Guild, invited there as he is producing some of the Cape’s finest wines. This one is a stonker, oozing green fruits like Kiwi, grapefruit and garden peas and plenty minerals. Such a fabulous mouthful.