FOR THE CHERMOULA:
4 tbsp Olive Pride Extra Virgin Olive Oil
3 cloves Garlic, chopped
1 Lemon, juiced
2 tbsp Coriander, chopped
2 tbsp Parsley, chopped
1 tsp Paprika powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Salt
1 whole Yellowtail fillet, skin on
FOR THE FISH:
2 tbsp Olive Pride Blend
Salt and pepper
Garnish with chopped herbs, and serve with your favourite sides like crusty bread and charred green beans.
Combine all the ingredients except the fish into a blender, or pestle and mortar, and process until combined and relatively smooth (if you are doing this by hand, finely chopping your herbs and garlic first will help achieve a smoother paste, faster). Set aside.
Trim and debone the yellowtail fillet if needs be, then rub with a little Olive Pride Blend, and season well with salt and pepper. Braai the fish flesh side down first, and flip after roughly 5 minutes. Cook for a further 4 minutes, flip again, and generously marinate with your homemade Chermoula paste. Keep any leftover chermoula for serving.
Remove the fish from the heat once cooked (it will change colour, becoming firm, and flake once ready).
You can either portion this into smaller pieces, or serve it whole/family style, for everyone to share.
Serve your Chermoula Yellowtail with your favourite sides like charred green beans with grated garlic and wholegrain mustard. Enjoy!