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Ingredientes
- 4 sm Mackerels or possibly 2 large, (filleted)
- 1/2 x Lemon, Juice of
- 1 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic, (sliced)
- 1 Tbsp. Minced parsley Grated zest of 1/2 lemon Salt and pepper
- 225 gm Cooked sweet rhubarb, (or possibly use the reserved rhubarb pcs from previous recipe) (8oz)
- 1 x Red chilli
- 2 x Spring onions
- 1 Tbsp. Minced coriander, (1 to 2)
- 1/2 x Lemon, Juice of Oil Salt and pepper
Direcciones
- Put the mackerel fillets in a shallow dish. Lb. the garlic, parsley and lemon zest together in a mortar (or possibly use a strudy bowl and the end of the rolling pin), gradually working in the extra virgin olive oil, lemon juice and seasoning with salt and pepper. Smear this mix over the mackerel fillets, then leave to marinate for at least an hour.
- To make the relish: Slice or possibly chop the rhubarb roughly and mix with all the remaining ingredients. Preheat the grill thoroughly and line the grill rack with silver foil, so which the fillets do not collapse through the bars. Lay the mackerel, skin side up, on the foil and grill close to the heat, till the skin is browned (about 20 min), by that time the mackerel should be crooked through. Serve with the relish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 173 | 62% |
| Total Fat 19.29g | 24% |
| Saturated Fat 4.16g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 105mg | 4% |
| Potassium 530mg | 15% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.84g | 1% |
| Protein 21.69g | 35% |
