Lunch

Pan-Seared Yellowtail en Papillote with Tropical Fruit Gastrique, Charred Broccolini & Turmeric Oil

Name: Pan-Seared Yellowtail en Papillote with Tropical Fruit Gastrique, Charred Broccolini & Turmeric Oil
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 yellowtail fillets, 6 oz each, sushi-grade, pin bones removed; 1 bunch broccolini, cut into 4-inch spears; 2 tbsp neutral oil; Fleur de sel & white pepper; 4 cilantro sprigs; 2 thin lime slices; 2 cloves garlic, paper-thin sliced; 1 tbsp unsalted butter, cold; ½ ripe mango, cubed; 2 tbsp passion fruit pulp (fresh or frozen); ½ scotch bonnet pepper, seeds removed, minced; 2 tbsp unseasoned rice vinegar; 1 tbsp light brown sugar; 3 tbsp turmeric oil (3 tbsp neutral oil + 1 tsp turmeric powder, whisked); 1 tbsp fresh ginger juice (from ginger, pressed in garlic press); 2 crispy lime leaves (fried in oil 30 seconds, drained); 2 tbsp sesame brittle, crushed coarse; 1 tsp white sesame seeds, toasted

Delicate yellowtail fillet encased in parchment with charred broccolini, cilantro, lime, and garlic, then steamed to pristine, buttery perfection. Served over silky turmeric-ginger oil, finished with glossy tropical fruit gastrique (mango, passion fruit, habanero), crispy lime leaf, and sesame brittle. A Caribbean-Asian fusion statement dish.

555calper serving 42gprotein 35gcarbs 28gfat 25min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this