Justin Bonello’s grilled kuta rubbed with cashew paste and bruschetta Posted on 18 September 2010 Tags:Africa Delicious and exotic – this grilled kuta recipe will definitely impress your braai guests! Ingredients 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. Related Posts 7 delectable brunch spots around Cape Town 1 August 2022 The work-from-home trend has offered us many luxuries, including enjoying a late breakfast at our... read more Spier offers five fun tastings this winter 6 July 2022 This winter, Spier invites visitors from near and far to cosy up to a range... read more Bonnievale Wines to host a dining experience with tales from the region 6 July 2022 Bonnievale Wines have created the inaugural 24 Chairs Dining Experience, where guests can learn about... read more PREV ARTICLE NEXT ARTICLE
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