Griddled Mackerel Fillets with Rhubarb

Preparation info
  • Serves


    • Difficulty


Appears in
A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

The astringent note from rhubarb makes a brilliant adjunct to any oily fish, fulfilling the same role as lemon or that of gooseberries in a few months’ time.


  • 2 large mackerel, weighing about 300 g (10½ oz) each
  • 1


Fillet the mackerel. Dip the fillets in very cold water and pat dry on kitchen paper. Refrigerate until ready to use, lightly salting the flesh side 20 minutes before cooking.

Combine the sugar and spices in a very small saucepan and add 100ml ( fl oz) cold