Mackerel With Rhubarb Recipe

Recipe By Slurrp

Mackerel with rhubarb is a unique and flavorful dish that combines the richness of mackerel with the tartness of rhubarb. The mackerel is pan-seared to perfection, creating a crispy skin and tender flesh. The rhubarb adds a refreshing and tangy element to the dish, balancing out the richness of the fish. This recipe is perfect for those looking to try something different and exciting with their mackerel.

4.6
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1hr total
1hr total
Mackerel With Rhubarb
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ingredients serve

Ingredients for Mackerel With Rhubarb Recipe

  • 1 Mackerel Fillets
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/2 cup Rhubarb, Chopped
  • 1/2 tablespoon Honey
  • 1/4 tablespoon Lemon Juice
  • as needed Fresh Herbs, For Garnish

Directions: Mackerel With Rhubarb Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Season the mackerel fillets with salt and pepper.
  • STEP 3.Heat a large skillet over medium-high heat and add olive oil.
  • STEP 4.Place the mackerel fillets skin-side down in the skillet and cook for 3-4 minutes, until the skin is crispy.
  • STEP 5.Flip the fillets and cook for another 2-3 minutes, until the fish is cooked through.
  • STEP 6.Remove the mackerel from the skillet and set aside.
  • STEP 7.In the same skillet, add the rhubarb and cook for 2-3 minutes, until slightly softened.
  • STEP 8.Add the honey and lemon juice to the skillet and stir to combine.
  • STEP 9.Cook for another 2-3 minutes, until the rhubarb is tender and the sauce has thickened.
  • STEP 10.Serve the mackerel fillets with the rhubarb sauce on top.
  • STEP 11.Garnish with fresh herbs, if desired.
  • STEP 12.Enjoy!

Cooking Tips

  • Make sure to pat the mackerel fillets dry before seasoning them to ensure a crispy skin.
  • If you don't have fresh rhubarb, you can use frozen rhubarb instead.
  • Feel free to adjust the amount of honey and lemon juice in the sauce to suit your taste.
  • Serve the mackerel with a side of roasted vegetables or a fresh salad for a complete meal.

Storage and Serving

  • Leftover mackerel can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the mackerel in a preheated oven at 350°F (175°C) for about 10 minutes.
  • Serve the reheated mackerel with the rhubarb sauce.
  • This dish is best served fresh, but you can also enjoy it cold as a salad topping or in a sandwich.
Nutrition
value
1119
calories per serving
106 g Fat2 g Protein31 g Carbs3 g FiberOther

Current Totals

  • Fat
    106g
  • Protein
    2g
  • Carbs
    31g
  • Fiber
    3g

MacroNutrients

  • Carbs
    31g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    106g

Vitamins & Minerals

  • Calcium
    193mg
  • Iron
    1mg
  • Vitamin A
    247mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    41mg
  • Vitamin E
    15mg
  • Copper
    < 1mcg
  • Magnesium
    40mg
  • Manganese
    < 1mg
  • Phosphorus
    62mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp