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Smoked Yellowtail, Parsley, Caper, Anchovy & Olive Salad


Smoked Yellowtail, Parsley, Caper, Anchovy & Olive Salad

Course Lunch, Main Course


  • 6 180g Yellowtail fillet
  • 125 ml extra virgin olive oil
  • 1 small onion or shallot thinly sliced
  • 3 tbsp decent balsamic vinegar
  • ½ cup sun dried tomatoes in oil
  • ½ cup pitted black olives
  • ¼ cup small capers
  • 6 anchovy fillets
  • ½ cup extra virgin olive oil
  • ¼ cup grated Parmesan
  • Zest of 2 lemons
  • 20 g flat leaf parsley
  • Salt & pepper


  • Combine the sliced onion with the balsamic vinegar in a bowl. Roughly chop sun-died tomatoes, olives & anchovies and add to the bowl with the capers & lemon zest. Add the balsamic vinegar and a hefty drizzle of olive oil. Season the mixture with salt & pepper to taste.
  • Brush the fillets with olive oil and season with salt and pepper. Place the Yellowtail, skin side down, on the grid of a Smokey Mountain Cooker. Get a good head of smoke going with a medium heat (150ºC-170ºC) for about 20 minutes
  • Add the picked parsley to the rest of the salad mixture and place on top of the smoked pieces of fish. Serve with warm new potatoes.
Keyword Fish, Grill, Healthy

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