Smoked Yellowtail, Parsley, Caper, Anchovy & Olive Salad
Ingredients
- 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
Instructions
- 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.