Pete Goffe-Wood

Hot Smoked Yellowtail, Flat Leaf parsley, Caper, Anchovy & Olive Salad

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Serve with warm potatoes and you’ll definitely want to try this over and over again!

From Pete Goffe-Wood Kitchen, may the sauce be with you!


6 x 180g pieces Yellowtail fillet
125ml extra virgin olive oil
1 small onion or shallot, thinly sliced
3 tblsp decent balsamic vinegar
½ cup sun dried tomatoes in oil
½ cup pitted black olives
¼ cup small capers
6 anchovy fillets
½ cup extra virgin olive oil
¼ cup grated Parmesan
Zest of 2 lemons
20g flat leaf parsley
Salt & pepper


Combine the sliced onion with the balsamic vinegar in a bowl. Roughly chop sun-died tomatoes, olives & anchovies and add to the bowl with the capers & lemon zest. Add the balsamic vinegar and a hefty drizzle of olive oil. Season the mixture with salt & pepper to taste.
Brush the fillets with olive oil and season with salt and pepper. Place the Yellowtail, skin side down, on the grid of a Smokey Mountain Cooker. Get a good head of smoke going with a medium heat (150ºC-170ºC) for about 20 minutes
Add the picked parsley to the rest of the salad mixture and place on top of the smoked pieces of fish. Serve with warm new potatoes.