| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food7 |
4 |
Servings |
INGREDIENTS
| 4 |
|
Mackerels or 2 large |
|
|
filleted |
| 1/2 |
|
Lemon, Juice of |
| 1 |
T |
Olive oil |
| 2 |
|
Cloves garlic, sliced |
| 1 |
T |
Chopped parsley |
|
|
Grated zest of 1/2 lemon |
|
|
Salt and pepper |
| 225 |
g |
Cooked sweet rhubarb, or |
|
|
use the reserved |
|
|
rhubarb pieces from |
|
|
previous recipe |
|
|
8oz |
| 1 |
|
Red chilli |
| 2 |
|
Spring onions |
| 1 |
T |
Chopped coriander, 1 to 2 |
| 1/2 |
|
Lemon, Juice of |
|
|
Oil |
|
|
Salt and pepper |
INSTRUCTIONS
Put the mackerel fillets in a shallow dish. Pound the garlic, parsley
and lemon zest together in a mortar (or use a strudy bowl and the end
of the rolling pin), gradually working in the olive oil, lemon juice
and seasoning with salt and pepper. Smear this mixture over the
mackerel fillets, then leave to marinate for at least an hour. To make
the relish: Slice or chop the rhubarb roughly and mix with all the
remaining ingredients. Preheat the grill thoroughly and line the grill
rack with silver foil, so that the fillets don't collapse through the
bars. Lay the mackerel, skin side up, on the foil and grill close to
the heat, until the skin is browned (about 20 minutes), by which time
the mackerel should be crooked through. Serve with the relish.
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