Join Chef Pete Goffe-Wood, the Chief Culinary Alchemist on the FIRE for Life team, as we have fun and cook up a virtual storm here on this page:

Print the recipe, source the ingredients, then join us live from your kitchen on the following Zoom link:

You can also watch the live stream at the bottom of this page.

Grilled Yellowtail, Broccoli & Warm Puttanesca Dressing

4 x 200g Yellowtail fillets (or any firm fillets, line fish or kingklip will also work)
1 head Broccoli
5 Anchovie fillets, finely chopped
1 Onion, finely chopped
3 Tomatoes, blanched, peeled and deseeded
3 tbsp Capers
4 tbsp Black olives, stoned and roughly chopped
1 Chilli, finely chopped
10 g basil, torn
100 ml Extra virgin olive oil

Cut the broccoli into florets and blanche in boiling salted water and then refresh in ice cold water. Be careful not to overcook the broccoli – it should remain bright green and crunchy.

Heat the anchovies, onion and oil together until the anchovies start to disintegrate. Add the tomato, chilli and capers and cook until the tomatoes starts to break down and forms a sauce. Add the chopped olives and torn basil and remove from the heat.

Season the yellowtail fillets with salt and pepper. Heat a frying pan large enough to accommodate all 4 pieces of fish. Add a thin layer of olive oil and when the oil is hot place the fish, presentation side down, into the pan. Cook for approximately 8 minutes (depending on thickness of fillet) and then turn the fish over and cook for a further 3 minutes.
While the fish is cooking put the broccoli in a pan and warm. Stir some of the Puttanesca dressing in with the broccoli. Place the broccoli in the middle of plates and place a piece of yellowtail on each salad. Spoon the last of the dressing on top of the fish.

Tried this recipe?Let us know how it was!