Grilled Mackeral with Rhubarb

I love mackerel, a much underrated fish I think, I guess people still have this thing about bones,

And the thing I also love is the combination of oily mackerel and tart fruit, be it gooseberries, or as I'm going to show you here, Rhubarb,

There's something really satisfying about the sourness of the fruit that is just fantastic with the oiliness of the fresh mackerel, it may sound strange, but the flavour combination really works

This recipe will serve 4


Knob of butter

1 small shallot finely chopped

2 garlic cloves finely chopped

1 teaspoon of horseradish sauce

10 sticks of rhubarb

Good pinch of sugar

200g of creme fraiche

Bunch of chives finely chopped

8 large fillets of mackerel


in a pan melt the butter and add the shallots and garlic

Cook till soft

Now add the horseradish

Wash the rhubarb and thinly slice, add it to the pan with a good pinch of sugar

Cook for 10 minutes until the rhubarb is tender

Now taste, it should still be quite tart and not too sweet

Whip the creme fraiche, tip in the chives and a little more horseradish

Season the mackerel fillets really well on both sides

Place on a baking tray and put under a pre heated grill for 5 minutes, the mackerel should be just cooked

Spoon some of the rhubarb onto each plate, place the mackerel fillets on top, and serve with some peppery rocket and the creme fraiche

This is great as a light lunch or for supper, and in the summer, try cooking your mackerel on the BBQ

See Jon's new series Fish and Tips on Simply Good Food TV the new mobile app for foodies down load it today from the apple and android app stores. Apple available at Android available at

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