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.