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GRILLED YELLOWTAIL WITH MUSTARD SAUCE AND ROASTED ORGANIC BABY-LEAF SPINACH

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Category:	Easy
Prep time:	15 minutes
Cooking time:	10 minutes
Ingredients: For the roasted organic baby-leaf spinach: 2 x 150 g pillow packs organic baby-leaf spinach organic olive oil sea salt and freshly ground black pepper For the mustard sauce: 1 organic egg yolk sea salt and freshly ground black pepper 2 T organic Dijon mustard 2 T organic whole-grain or stoneground mustard ½ cup organic olive oil 2 t honey For the grilled yellowtail: 4 yellowtail fillets (about 230g each), skin on organic olive oil, for drizzling sea salt and freshly ground black pepper
Cooking instructions: To make the roasted organic baby-leaf spinach: Preheat the oven to 230ºC. Wash the spinach leaves and dry well. Mix with just enough oil to give them a shine then season lightly. Line a large baking pan with baking paper. Add the spinach, flattening it as much as possible. Roast for 5 minutes or until wilted and just starting to crisp. To make the mustard sauce: Using a stick blender, whizz the egg yolk with a little salt and pepper. Gradually blend in the mustards and oil, until thick. Add the honey and lemon juice, and season to taste. To grill the yellowtail: Coat a grill pan with cooking spray. Rinse the fish fillets, pat dry with paper towel, then moisten with the olive oil and season. Slide under a hot grill for 4 minutes. Flip and coat with the mustard sauce. Return to the grill for a minute or two, until browned and just cooked, but still moist. Serve with the roasted organic baby-leaf spinach. Cook’s tip: Cook the spinach first as it can be served at room temperature. Per serving: 4141.6kJ, 60g protein, 80.7g fat, 5.2g carbs

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