Justin Bonello’s grilled kuta rubbed with cashew paste and bruschetta

Posted on 18 September 2010

Delicious and exotic – this grilled kuta recipe will definitely impress your braai guests!



  • 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
  • Peri-peri sauce
  • Sea salt to taste


Cooking instructions

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.

Also read: The ultimate Braai Day recipe guide

For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa.


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