1 x 500 g deboned fillet of mackerel (or any other oily fish) with the skin on
100 ml olive oil
4 very ripe tomatoes
2 stale bruschetta
4 garlic cloves, peeled
Handful of salad leaves (including some rocket)
1 fresh lemon, cut into wedges
2 handfuls of cashew nuts
Sea salt to taste
Make a paste by crushing the cashew nuts with a splash of olive oil and a drizzle of peri-peri sauce (aim for the consistency of peanut butter). Rub the entire fish fillet with olive oil and place skin-side down on a cutting board. Using your hands, smear the cashew-nut paste over all over the fish, but not
on the skin.
Place the fillet skin-side down on a grid and cook until the skin goes crisp and brown. Then, turning in quarter increments, cook the other three sides of the fish for a further two to three minutes.
Cut the bruschetta in half and toast on the fire until crispy. Rub the garlic cloves and chopped tomatoes into the bread. Add a layer of salad leaves. Slice the fish fillet finely and layer on top of the leaves, then drizzle with lemon juice and olive oil and eat immediately.
For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa.