Mackerel with Rhubarb
Bright, colorful and exotically flavored, this seafood dish has a slightly sweet rhubarb sauce that makes it absolutely unique among seafood recipes.
Mackerel with Rhubarb
Author: Epicurus.com Kitchens
Recipe type: Seafood
Serves: 4
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- This can be served either hot or cold with the cooked mackerel.
Notes
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
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates
