Seared Yellowtail & Roasted Pepper Aioli with Spanish-Spiced Vegetables & Cilantro Sauce
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Seared Yellowtail & Roasted Pepper Aioli

with Spanish-Spiced Vegetables & Cilantro Sauce

40 MIN
+$5.50/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Simply-seared yellowtail fillets are paired with a flavor-packed duo of potatoes and cauliflower—roasted with a blend of bold spices, then finished with punchy cilantro sauce, olives, and currants.

DEFINITION
A compound of “garlic” and “oil” in French and Catalan, aioli (at its simplest) is just that: a creamy emulsion of garlic and oil, often incorporating egg yolks, making it synonymous with mayonnaise. Here, we’re adding roasted peppers to the mix for smoky-sweet flavor.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Seared Yellowtail & Roasted Pepper Aioli with Spanish-Spiced Vegetables & Cilantro Sauce
Title
  • 4 Yellowtail Fillets
  • 1¼ lbs Fingerling Potatoes
  • 2 heads Cauliflower
  • 1 clove Garlic
  • 1 bunch Parsley
  • ¼ cup Mayonnaise
  • 2 Tbsps Sliced Roasted Almonds
  • ½ cup Cilantro Sauce
  • 2 Tbsps Sherry Vinegar
  • 2 Tbsps Dried Currants
  • 2 oz Sliced Roasted Red Peppers
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1 oz Sweety Drop Peppers
  • 1 bunch Chives
time-saving
tips & techniques
Prepare the ingredients & make the aioli
1 Prepare the ingredients & make the aioli

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Halve the potatoes lengthwise. Thinly slice the chives. Roughly chop the olives. Roughly chop the parsley leaves and stems. Finely chop the roasted peppers. Peel 1 clove of garlic; using a zester or small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, chopped peppers, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

Roast the vegetables
2 Roast the vegetables

Line two sheet pans with foil. Evenly divide the cauliflower florets and halved potatoes between both sheet pans. Drizzle each with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Transfer to a large bowl.

Cook the fish
3 Cook the fish

Once the vegetables have roasted about 15 minutes, pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Finish the vegetables & serve your dish
4 Finish the vegetables & serve your dish

To the bowl of roasted vegetables, add the cilantro sauce, chopped olives, sweety drop peppers, vinegar, currants, and almonds. Toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished vegetables. Top the fish with the aioli. Garnish with the sliced chives and chopped parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the aioli
1 Prepare the ingredients & make the aioli

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Halve the potatoes lengthwise. Thinly slice the chives. Roughly chop the olives. Roughly chop the parsley leaves and stems. Finely chop the roasted peppers. Peel 1 clove of garlic; using a zester or small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, chopped peppers, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

2 Roast the vegetables

Line two sheet pans with foil. Evenly divide the cauliflower florets and halved potatoes between both sheet pans. Drizzle each with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Transfer to a large bowl.

Roast the vegetables
Cook the fish
3 Cook the fish

Once the vegetables have roasted about 15 minutes, pat the fish dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Finish the vegetables & serve your dish

To the bowl of roasted vegetables, add the cilantro sauce, chopped olives, sweety drop peppers, vinegar, currants, and almonds. Toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished vegetables. Top the fish with the aioli. Garnish with the sliced chives and chopped parsley. Enjoy!

Finish the vegetables & serve your dish
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