Grilled yellowtail, asparagus, coriander roasted potatoes with a simple salsa

Courtesy of our Trailblazer Chef, Bjorn Guido, executive chef of the Millhouse Kitchen at Lourensford

Download the PDF for this recipe here.


  • 200 gm yellow tail
  • 5 baby potatoes
  • 5 asparagus
  • 1 lemon
  • 20 g Coriander
  • Cherry tomatoes
  • Spring onion
  • Sherry vinegar


  • Slice cherry tomatoes in thin rings, chop the spring onion fine, add 1 tsp sherry vinegar and a squeeze of lemon, season to taste.
  • Grill yellow tail 3 min a side with butter and halve a lemon.
  • Cut potatoes in halves, add 5gm butter and bake at 180 for 25 min, after which add fresh coriander.
  • Grill asparagus in a pan with butter for 4 min, tossing continuously. Salt and pepper.