Rhubarb Chutney with Mackerel and Watercress

Grilled mackerel fillets served alongside a homemade spicy rhubarb chutney and fresh watercress salad.

Healthy Seafood High Protein Gluten Free Rhubarb Mackerel

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

12.2g

per serving

48.6 g total

Fat

34.7g

per serving

138.8 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

Fruits

piece

Lime

Juice only

NutsSeeds

piece

Curry Leaves

Fresh

0.5

tsp

Mustard Seeds

tsp

Cumin

Ground

tsp

Coriander

Ground

tbsp

Mint

Fresh, finely chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

Vegetable Oil

Extra Virgin Olive Oil

Seafood

piece

Mackerel

Fillets

Vegetables

400

Rhubarb

Finely sliced

piece

Green Chillies

Chopped

Red Watercress

Leaves only

Watercress

Leaves only

Method

Heat vegetable oil in a frying pan and add curry leaves and mustard seeds until they crackle.

Add rhubarb, chillies, cumin, coriander, and palm sugar to the pan and stir well.

Cook for 3 minutes, then add lime juice and cook until the rhubarb softens.

Stir in mint leaves and remove the chutney from the heat.

Preheat the grill to high.

Place mackerel fillets skin-side up on a rack and grill for 5 minutes until crispy.

Toss watercress leaves with olive oil, salt, and pepper in a bowl.

Serve the fish on the watercress salad with the chutney on the side.