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Seared Yellow Tail

yellow tail

Seared Yellow Tail

2 fennel bulbs
500g new potatoes
120g black olives pitted
Zest and juice of 3 lemons
4 x 180g Yellowtail steaks
Extra virgin olive oil
Salsa Rossa

Submerge the new potatoes in cold, salted water and bring to the boil. When the potatoes are cooked remove them from the heat and strain. Cut the fennel bulbs in half through the root and then thinly slice. Place the sliced fennel in a bowl, season with slat & pepper and then add the lemon zest lemon juice and olive oil. When the new potatoes are cool enough to handle, but still warm, cut them in half and add to the dressed fennel together with the pitted black olives.
Brush the Yellowtail steaks with a little olive oil and season with salt & pepper. Place the steaks in a hot pan, skin side facing up and cook for aprox 5 min. Turn the Yellowtail over and cook for a further 3 min – be careful not to overcook the Yellowtail, it should remain nice and moist inside.
Remove the Yellowtail from the pan. Arrange the fennel and potato salad on a plate and then carefully place a piece of Yellowtail on top of the salad. Spoon the salsa around the plate and put a little on top of the Yellowtail

Salsa Rossa
4 tomatoes
1 small onion
1 red pepper
2 whole chillies
1 clove garlic
1 tblsp finely chopped ginger
Juice of 1 lemon
200ml olive oil
Salt, pepper & sugar.

Blanche, peel and seed the tomatoes. Cut the tomatoes into a neat dice. Seed and finely dice the red pepper, roughly the same size as the tomato. Finely chop the onion, garlic, chilli and ginger. Combine the tomato, peppers & onion mixture, add the lemon juice; and then add the olive oil and then season to taste with the salt, pepper and sugar.

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