Cooking time: 25 min - Preparation time: 10 min - Serves: 4
Ingredients
4 medium-sized mackerel
1 tbsp. harissa
1 pinch cumin powder
1 orange
1/2 red onion
50 g Nicoise olives
1/2 lemon
A few sprigs of chives
1 tbsp. olive oil
Salt, pepper
Material:
Kamado Koko Little, L or XL
Large Chamba black clay bowl
Stainless steel tongs for removing mackerel bones
Cast-iron cooking grid
Lava stone to be placed under the grill so that the juices run off
Preparation:
1. Prepare the oriental sauce: peel and finely chop the red onion. Cut the yellow bell pepper into small cubes. Peel the orange, remove the segments and cut into small pieces. Chop the chives.
2. In a large bowl, combine all the vegetables and the orange pieces. Add olive oil, lemon juice, salt and pepper. Chill.
3. Remove the fillets from the mackerel. Remove bones with tongs. Brush both sides with harissa. Add a little cumin. Set aside in a cool place.
4. At the last minute, cook the mackerel fillets on the hot, lightly oiled Kokko for 5 minutes on each side. Serve the mackerel fillets hot or cold with the oriental sauce.
Tip: Serve the mackerel with a dish of couscous semolina.
