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Grilled mackerel with rhubarb, chilli and mint
- Prep time:
- 20 mins, plus cooling time
- Cook time:
- 20 mins
- Serves:
- 4
Lawrence Keogh combines tangy rhubarb, fiery chilli and fresh mint – a marvellous match with affordable mackerel
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Ingredients
For the mackeral
- 1 red chilli
- 350g caster sugar
- 500 ml water
- 4 sticks Rhubarb, cut into 6cm lengths
- small handful mint leaves
- 4 whole Mackerel, filleted and pin boned (ask your fishmonger to do it)
For the salad
Method
1. Preheat the grill and cook the chilli until its skin blackens.2. Wrap the hot chilli in cling film and leave on one side to cool. Scrape the peel away, slice in half lengthways, discard the seeds, and finely chop the flesh.
3. Dissolve the sugar in the water in a saucepan set over a moderate heat. Bring to the boil and simmer for 5 minutes before adding the chilli.
4. Tip the rhubarb into a large, heatproof bowl and pour over the boiling syrup. The heat from the syrup will be enough to soften the rhubarb. Leave on one side to cool slightly before adding the mint.
5. Season the mackerel and grill under a hot grill or on a griddle until just cooked – about 3 minutes on each side.
6. For the salad, dress the leaves with a slug of olive oil, and sharpen with lemon juice. Heap the leaves onto four plates and top with the mackerel. Accompany with the drained rhubarb which has been drizzled with a little of the spiced syrup. Serve with lemon wedges.
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Latest Comment
This dish was absolutley delicious. Have just finished eating it and had to comment immediately. The rhubarb complemented the mackerel perfectly. Definitely one to do again.