Barbecued Mackerel with Rhubarb and Ginger
- 4 medium or 8 small mackerel gutted
- Freshly ground black pepper
- a little oil
for the sauce
- Juice of 1 orange plus 1 matchstick of rind
- 1 in 2.5cm piece fresh root ginger, peeled and sliced
- 1 tablespoon honey or to taste
- 8 sticks pink rhubarb chopped
- First make the sauce. In a heavy pan, warm the orange juice and matchstick of rind, the ginger and honey.
- Add the rhubarb and simmer for 5 to 8 minutes until the fruit is soft.
- Puree the sauce in a food processor or blender. Place it in the refrigerator until chilled through.
- Light the barbecue (or heat the grill/broiler).
- Wash the mackerel and pat dry with kitchen paper.
- Make two or three diagonal slashes on both sides of each fish to allow the heat to penetrate.
- Season inside and out with a sprinkling of pepper, brush with a little oil and place over the hot barbecue.
- Cook for about 4 minutes on each side, depending on the distance of the rack from the fire and the size of the fish.
- If grilling, the cooking time will be about the same.
- The silvery skin will blister, brown and become crunchy.
- Serve straight away with the chilled rhubarb sauce
Calories: 755 kcal
Carbohydrates: 11 g
Protein: 91 g
Saturated Fat: 10 g
Cholesterol: 212 mg
Sodium: 391 mg
Potassium: 2153 mg
Fiber: 2 g
Sugar: 7 g
Vitamin A: 413 IU
Vitamin C: 25 mg
Calcium: 193 mg
Iron: 5 mg