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Grilled Mackerel with Rhubarb Sauce




  • 6 fresh mackerel, weighing about 225g (8oz) each, gutted and cleaned
  • 1 lemon , cut into 12 half-slices
  • 15g (1/2oz) butter, melted
  • 1 tbsp chopped fresh parsley; For the sauce
  • 9 tbsp Bonne Maman Rhubarb Compote
  • 1.5 Zest and juice of 1.5 unwaxed lemons
  • 3 tbsp white wine vinegar
  • 1cm (1/2in) piece of ginger, peeled and sliced
  • Salt and ground white pepper



  1. Place all the sauce ingredients in a stainless steel saucepan and heat gently over a low heat for 3-5 mins, until combined and reduced to a coating consistency. Remove from the heat, discard the ginger and allow to cool.

  2. Preheat the grill to a high heat.

  3. Pat the mackerel dry with kitchen paper. Make 2 or 3 deep slashes in the side of each fish and lightly season the cavities; add 2 half slices of lemon to each fish.

  4. Place the mackerel in a shallow roasting tin or edged baking sheet. Brush both sides with melted butter and season lightly.

  5. Reduce the grill to a medium heat and cook the fish placed 5-7.5cm (2-3in) from the heat source for 6-8 mins, then turn over and grill the other side. Serve sprinkled with the chopped parsley and with the warm rhubarb sauce.

Cooks tips

Cooks tips

  1. If cooking the mackerel on a barbecue, use a fish rack to make turning the fish easier.

  2. Omit the lemon and use slices of fresh orange.

Good to know

  • Serves 6
  • Try grilling on the barbeque
  • For a sweeter taste, use orange instead of lemon

Recipe by

Bonne Maman

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