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

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


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.

  • 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.

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