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
GINGER RHUBARB CRISP
A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp - great to take to a potluck or party.
Provided by Mary Margaret Briggs
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h
Yield 15
Number Of Ingredients 12
Steps:
- Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
- Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
- Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.
Nutrition Facts : Calories 266 calories, Carbohydrate 47.5 g, Cholesterol 41.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 4.3 g, Sodium 139.4 mg, Sugar 33 g
GRILLED MACKEREL WITH SOY, LIME & GINGER
A nutritious and lean fish supper with fragrant Thai flavours, ready in minutes and packed with vitamins and minerals
Provided by Good Food team
Categories Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
- Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
- Cook the rice following pack instructions, then drain and toss with the spring onions and pepper. Serve with the mackerel.
Nutrition Facts : Calories 587 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.1 milligram of sodium
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