Tart rhubarb compliments oily mackerel perfectly. And I love the look of the pink compote against the crispy mackerel rainbow skin.
Oily fish, such as mackerel provides the most accessible omega 3 - easily used by our bodies and essential for a healthy heart. It's also much cheaper than other oily fish such as salmon. Combining mackerel with tart fruit (you can also use gooseberry in this recipe), cuts through the oil to provide a perfect flavour and texture.
WHAT YOU NEED (serve 4):
4 mackerel fillets
One red onion
1 tbp brown sugar
15g fresh ginger, chopped finely
1 tbsp olive oil
WHAT YOU DO:
Heat the oil in a saucepan over a medium heat. Slice the onions and cook gently in the oil. Chop the rhubarb into 1" batons and add to the onion, together with the chopped ginger and brown sugar. Put the lid on the saucepan and simmer gently, stirring now and again. (Don't have the heat too high or the rhubarb will catch on the bottom of the pan.)
Once the compote is soft, place the mackerel under the grill, skin side down and cook until opaque. Turn and grill skin side until it's crispy and bubbling. Serve with some sautéed potatoes (boil until just cooked, then slice thickly and shallow fry - I always drain mine on kitchen towel to remove excess oil). I sprinkled some parsley on top to add some colour variety.