Tuesday, 23 March 2010

Seasonal Recipe

Grilled Mackerel with Rhubarb Sauce

For the rhubarb sauce


Juice of 1 orange
1 tsp grated orange zest
1 piece of root ginger, approx 1 inch, peeled and thinly sliced
tbsp clear honey
8 sticks of pink rhubarb, chopped


In a heavy based pan, warm the orange juice, orange zest, honey and ginger.
Add the rhubarb and simmer for 6-8 minutes
Puree in a food processor or blender
Place in the fridge until chilled

For the mackerel
2 mackerel, filleted, skin on, or four mackerel fillets
1 tbsp olive oil
Salt and freshly ground black pepper

Preheat the grill to high.   Brush both sides of the fillets with olive oil and season with salt and freshly ground black pepper.
Place the mackerel skin-side up on a baking sheet and place under the grill for 4-5 minutes, or until just cooked through. Set aside to keep warm.

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