Mackerel Watercress And Rhubarb Ginger Sauce Food

MACKEREL, WATERCRESS AND RHUBARB GINGER SAUCE

Steps:

• Put rhubarb in saucepan with orange juice, half the sugar, half the ginger and the butter. Cook over medium heat until rhubarb is tender but still holding its shape. Taste for sweetness and add more sugar and ginger if necessary.
• The sauce must be sharp and intense.
• Preheat broiler or grill. Stuff cavity of the mackerel with tarragon sprigs. Brush fish with olive oil, season with salt and pepper and cook over or under high heat for four to five minutes on each side.
• Meanwhile, discard stems from watercress. Rinse leaves and drain well. Heat oil in large skillet over high heat and add garlic and salt and pepper. Immediately add the watercress and stir until barely wilted. Remove from pan and put alongside mackerel on six individual plates. Serve immediately.

GRILLED MACKEREL WITH SOY, LIME & GINGER

Steps:

• To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
• Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
• Cook the rice following pack instructions, then drain and toss with the spring onions and pepper. Serve with the mackerel.