| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 17g | 4g | 20g |
| sugars | fibre | protein | salt |
| 15g | 2g | 21g | 0.62g |
Why I Love British Grilled Mackerel with Rhubarb and Strawberry Compote
One of my all-time favourite dishes combines both the zest of my Californian upbringing and the spice of my Indian heritage; this, of course, is the traditional British favourite Grilled Mackerel with Rhubarb and Strawberry Compote. This dish reminds me of the food I used to cook with my grandmother in our warm kitchen, the spicy aroma of our Indian meals dancing in the air. And yet, there’s an undeniable freshness that brings me back to the California farmers markets of my youth.
The Intriguing Fusion of Flavours
The Grilled Mackerel with Rhubarb and Strawberry Compote manages to beautifully merge sweet and tangy flavours that gracefully complement the rich taste of mackerel. Every bite is a delightful journey to a place where Californian produce meets Gujarati spices. A chef that exemplifies the balance of these two worlds, just like this dish, is Floyd Cardoz. He was one of my inspirations when curating this recipe–a chef who took pride in creating delightful and unique Indian-American fusion dishes.
The Perfect Match
This recipe is similar to a grilled fish recipe with fresh herb salsa that I’ve tried in the past. But where they truly converge is in the concept of pairing a rich, hearty main with a vibrant, zesty side. The acidic note of the rhubarb and the sweetness of strawberries in the compote strike a perfect balance with the fatty and rich mackerel. This might seem a tad adventurous, but trust me when I say, it works wonders. It’s a splendid main dish that would pair excellently with a simple grilled vegetable salad.
Most importantly, I love this recipe because it echoes a notion that I hold very dear. Food should be a harmonious blend of cultures, tastes, and memories. It’s a delicately curated avenue where one can travel back in time or explore new frontiers, where my Gujarati roots meet the Californian rays of sunshine from my childhood. This is what makes Grilled Mackerel with Rhubarb and Strawberry Compote more than just a recipe; it’s a plateful of vibrant, colourful memories ready to be shared.
What You’ll Need
- 6 fresh mackerel fillets
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups of fresh rhubarb, diced
- 1 cup of strawberries, hulled and sliced
- 3/4 cup of granulated sugar
- 2 tablespoons of water
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water
Method
Step One
First, season the mackerel fillets with sea salt and freshly ground black pepper. Make sure you season both sides of the fish equally.
Step Two
Heat a grill pan on medium heat and add the extra virgin olive oil. Once the oil is hot, add the seasoned mackerel fillets, skin side down. Sear them for about 4 minutes on each side. The fillets should have a nice golden-brown color and be tender to the touch. Once done, remove the fillets from the grill and keep them warm.
Step Three
In a saucepan, add the diced rhubarb, sliced strawberries, granulated sugar, and water. Stir the ingredients together and bring the mixture to a simmer over medium heat. Continue to stir occasionally, letting the fruit breakdown and the liquid reduce, for about 10 minutes.
Step Four
Mix in the fresh lemon juice into the rhubarb and strawberry compote. Then slowly pour in the cornstarch mixture while stirring continuously to avoid lumps. This will start to thicken your compote. Continue to cook the compote for an additional 2 minutes, until it reaches your desired consistency.
Step Five
Finally, serve the grilled mackerel fillets on a platter and spoon a generous amount of the rhubarb and strawberry compote over the fish. You can serve this dish immediately while the compote is still warm or let it cool for a fresher taste.
