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Grilled mackerel with rhubarb sauce

These would also be great grilled on a barbecue, giving you the chance to make the most of warm spring evenings

16 MAY 2011 Ingredients (Serves 6)

• 6 fresh mackerel, each weighing about 225g/8oz, gutted and cleaned
• Salt and freshly ground black pepper
• 1 lemon, cut into 12 half-slices
• 15g/½oz butter, melted
• 1 tbsp fresh parsley, chopped

For the sauce

• 9 tbsp Bonne Maman Rhubarb Compote
• Zest and juice of 1½ unwaxed lemons
• 3 tbsp white wine vinegar
• 1cm/½in piece fresh root ginger, peeled and sliced
• Salt and freshly ground black pepper

Method

Put all the sauce ingredients into a saucepan and stir over a low heat for 3-5 minutes, until thickened.

Remove from the heat, discard the ginger, cover and keep warm until needed. Preheat the grill to hot. Pat the fish dry with kitchen paper. Make 2 or 3 deep slashes in the side of each fish and lightly season the cavities. Pop 2 halfslices of lemon into each fish. Brush both sides with a little melted butter and season lightly then place in a shallow roasting tin or on a baking sheet with raised edges.

Reduce the grill to medium. Place the fish under the grill 5-7.5cm/ 2-3in from the heat source and cook for 6-8 minutes.

Turn over and grill the other side for 6-8 minutes. Sprinkle over the fresh parsley and serve with the reserved warm sauce.

COOK’S TIPS

• If cooking the mackerel on a barbecue, use a fish rack to make turning the fish easier.
• For a tasty change, use slices of fresh orange instead of lemon.