| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food7 |
4 |
servings |
INGREDIENTS
| 4 |
sm |
Mackerels or 2 large; (filleted) |
| 1/2 |
|
Lemon; Juice of |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; (sliced) |
| 1 |
tb |
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 |
tb |
Chopped coriander; (1 to 2) |
| 1/2 |
|
Lemon; Juice of |
|
|
Oil |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE RELISH
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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