Mackerel with Rhubarb
Author: Kitchens
  • 2 pounds mackerel filets
  • 2 ounces butter
  • 1 large onion; chopped
  • 1/2 pound rhubarb; chopped
  • pepper and salt
  • toasted breadcrumbs
  • 1 pound rhubarb; (for the sauce)
  • 2 Tablespoons sugar; (for the sauce)
  • grated lemon rind; (for sauce)
  • 2 Tablespoons water; (for the sauce)
  1. Melt the butter (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture.
  2. Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400 degrees F) for 15 to 20 minutes.
  3. While the fish are being cooked, make the rhubarb sauce by placing all the ingredients listed in a saucepan and stewing tehm until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it.
  4. This can be served either hot or cold with the cooked mackerel.
Per serving: 164 Calories (kcal); 12g Total Fat; (61% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 140mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates
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