Grilled mackerel fillets with feisty rhubarb relish

4 servings

Ingredients

Quantity Ingredient
4 smalls Mackerels or 2 large; (filleted)
½ Lemon; Juice of
1 tablespoon Olive oil
2 Cloves garlic; (sliced)
1 tablespoon Chopped parsley
Grated zest of 1/2 lemon
Salt and pepper
225 grams Cooked sweet rhubarb; (or use the reserved
; rhubarb pieces from
; previous recipe)
; (8oz)
1 Red chilli
2 Spring onions
1 tablespoon Chopped coriander; (1 to 2)
½ Lemon; Juice of
Oil
Salt and pepper

Directions

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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