May 16, 2011 - 16:11 BST hellomagazine.com Grilled mackerel with rhubarb sauce GALLERY 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.