Grilled mackerel | asparagus | By Njam

4 persons | Kamado, Fish and shellfish | Fish | Main dish

Prep time

• Mix all the ingredients for the marinade in a large bowl and briefly marinate the green asparagus

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to about 200°C. For this recipe, you will work with indirect heat. Place the pro set in the Kamado and divide it in half: one side with a heat deflector and the other side with direct heat.

Cook time

• Finely chop the spring onions.

• Place the asparagus in an aluminum tray and cook on the Kamado for about 20 minutes at 200 °C using indirect heat.

• Meanwhile, toast the sesame seeds in a dry pan.

• Season the mackerel fillets with salt and pepper and brush them with olive oil. Grill the fillets briefly on the Kamado over direct heat, about 5 minutes with the skin side down. Brush them with some of the miso marinade while grilling.

• Serve the grilled mackerel and asparagus on a plate and finish with the remaining miso marinade, the toasted sesame seeds, chopped spring onions, and a squeeze of lime juice.