Mackerel Watercress And Rhubarb Ginger Sauce Recipes
MACKEREL, WATERCRESS AND RHUBARB GINGER SAUCE
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 30m
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 20 grams, Carbohydrate 11 grams, Fat 30 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 138 milligrams, Sugar 7 grams, TransFat 0 grams
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