Luxury March 7, 2014updated 11 Jan 2016 1:11pm Food Friday: How to make simple Yellowtail Fish dish By Spear's Coya Restaurant in London is famed for it’s elegant, low-carb dishes. Executive Chef Sanjay Dwivedi explains how to make the delectable Pez Limón from Coya’s menu. Subscribe The Spear's Newsletter View all newsletters Sign up to have the short, sharp Spear's newsletter delivered to your inbox each week Sign up here Select and enter your email address Spear’s Weekly The short, sharp email newsletter from Spear’s Your email address Job title Job title Business owner/co-owner CEO COO CFO CTO Chairperson Non-Exec Director Other C-Suite Managing Director President/Partner Senior Executive/SVP or Corporate VP or equivalent Director or equivalent Group or Senior Manager Head of Department/Function Manager Non-manager Retired Other Job title Business owner/co-owner CEO COO CFO CTO Chairperson Non-Exec Director Other C-Suite Managing Director President/Partner Senior Executive/SVP or Corporate VP or equivalent Director or equivalent Group or Senior Manager Head of Department/Function Manager Non-manager Retired Other Sign up Visit our privacy policy for more information about our services, how New Statesman Media Group may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications. Thank you Thanks for subscribing. Close Related Luxury Unravelling the secrecy and politics of England’s most exclusive fly-fishing club Luxury These are the best new restaurants and fine dining experiences in Monaco Luxury Revving up in style: Concours on London’s Savile Row returns for 2023 Spear's