Yellowtail Darnes with a Herby Mascarpone Butter
Yellowtail on the braai is a South African favourite. It’s firm and meaty and holds up well on the grid.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 6 mins
6 yellowtail darnes* (about 5 cm thick)
splash of NoMU olive oil
NoMU Seafood Rub
150 g mascarpone
¼ C (60 g) butter, softened
2 Tbsp (30 ml) chives, chopped
2 Tbsp (30 ml) parsley, chopped
2 Tbsp (30 ml) capers
NoMU Smoked Sea Salt
Rub the darnes with olive oil, then season generously with NoMU seafood rub and set aside. Combine the mascarpone with the softened butter, and then mix in the chives, parsley and capers. Place the mascarpone butter into the fridge to firm up.
Braai the darnes over a hot coals for 3 minutes a side.
Serve the braaied yellowtail darnes with a generous dollop of mascarpone butter and a grind of NoMU smoked sea salt. Enjoy!
Foodie Fact: A fish darne refers to the cut of fish. It usually refers to a round fish cut across the width, bone in. This produces a thick, round shaped fish ‘steak’.
Darling Slow Beer
When it comes to the delicate flavours of seafood, lighter beers work well to complement, without overpowering. In this case, Darling Slow Beer with its mild bitterness and refreshing finish, is perfect for cutting through the oils in the fish, and the creaminess of the mascarpone butter.