Mackerel Watercress And Rhubarb Ginger Sauce Recipes

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MACKEREL, WATERCRESS AND RHUBARB GINGER SAUCE



Mackerel, Watercress And Rhubarb Ginger Sauce image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

9 ounces of rhubarb (trimmed weight), cut in 3/8 inch dice
3 fluid ounces orange juice
1 ounce super-fine sugar
1 ounce crystalized ginger, chopped in small pieces
1 tablespoon unsalted butter
6 whole baby mackerel (6 to 8 ounces cleaned), boned, heads and fins removed, tails intact
6 sprigs fresh tarragon
About 2 tablespoons extra-virgin olive oil
Freshly ground pepper and coarse sea salt to taste
2 bunches watercress
2 tablespoons extra-virgin olive oil
1 teaspoon finely minced garlic

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



Ginger Rhubarb Crisp image

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

1 cup white sugar
3 tablespoons all-purpose flour
½ teaspoon salt
2 beaten eggs
zest from 1 orange
2 tablespoons grated fresh ginger root
8 cups chopped rhubarb
½ cup all-purpose flour
2 cups brown sugar
½ cup salted butter
2 teaspoons cinnamon
2 cups rolled oats

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

BROILED MACKEREL WITH GINGER AND GARLIC



Broiled Mackerel with Ginger and Garlic image

Categories     Fish     Garlic     Ginger     Broil     Quick & Easy     Low/No Sugar     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

4 (8-ounce) mackerel fillets
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1 teaspoon turmeric
1 cup loosely packed fresh cilantro sprigs
Accompaniment: lime wedges

Steps:

  • Put fillets, skin sides down, in a lightly oiled large shallow baking pan. Stir together ginger, garlic, lime juice, oil, salt, chili powder, and turmeric in a small bowl until combined well, then rub onto mackerel flesh and marinate 10 minutes.
  • Preheat broiler. Broil mackerel 5 to 6 inches from heat, without turning, until cooked through and lightly browned, 7 to 8 minutes. Transfer to plates with 2 spatulas and top with cilantro.

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