Cooking time: 25 min – Prep time: 10 min – Serves: 4
Ingredients
4 medium-sized mackerels
1 tbsp harissa
1 pinch ground cumin
1 orange
1/2 red onion
50 g Niçoise olives
1/2 lemon
A few sprigs of chives
1 tbsp olive oil
Salt, pepper
Equipment:
Kokko Kamado Little, L or XL
Large Chamba black clay bowl
Stainless steel tongs for removing the mackerel bones
Cast iron cooking grate
Lava stone to place under the grate so the juices drip onto it
Preparation:
1. Prepare the oriental sauce: peel and finely slice the red onion. Cut the yellow bell pepper into small cubes. Peel the orange and segment it, then cut the segments into small pieces. Finely chop the chives.
2. In a large bowl, combine all the vegetables and orange pieces. Add the olive oil and lemon juice, season with salt and pepper. Chill.
3. Remove the fillets from the mackerels. Use the tongs to take out the bones. Brush both sides with harissa. Add a little cumin. Chill.
4. Just before serving, 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 side of couscous semolina.
