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Mackerel With Rhubarb Sauce

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Ingredients

6 fresh mackerel
Salt and pepper
Salad oil for brushing

SAUCE:

250 g (8 oz) trimmed rhubarb
1 teaspoon lemon juice
4 tablespoons sweet cider
3 tablespoons demerara sugar
teaspoon grated nutmeg

Details

Serves: 6


Method

Clean and gut mackerel, remove and discard heads. Season insides with salt and pepper to taste. Brush all over with oil.


Make long folded, double thickness foil strips about 1 cm ( ½ in) wide. Wrap around fish, placing one near the top and the other in the centre. Folding open ends twice to achieve/ a snug fit, at the same time form a flat loop to enable the fish to be handled easily.


Combine sauce ingredients in a heavy-based saucepan. Cover and cook gently, shaking pan occasionally until rhubarb is very soft. Puree in a blender and return to pan. Cover and keep hot. Brushing frequently with oil, barbecue the mackerel on a rack over medium coals for 7-10 minutes on each side until juices run clear when pricked deeply with a skewer. Use foil loops to help turn fish carefully. Serve with hot rhubarb sauce.

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