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.

Ingredients

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

method

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.