Welsh Grilled Mackerel with Rhubarb Chutney

Introduction

Welsh cuisine is known for its fresh seafood, and this grilled mackerel with rhubarb chutney is a perfect example. The richness of the mackerel is beautifully complemented by the sweet-tart chutney, all cooked to perfection on the Arteflame grill. By searing the mackerel on the center grill grate at 1,000°F, we lock in the juices before finishing it on the flat-top cooktop for an even, delicious doneness.

Ingredients

• 4 fresh mackerel fillets
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper
• 1 cup rhubarb, diced
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 tsp ground ginger
• 1/2 tsp mustard seeds
• 1/2 small red onion, finely chopped
• 1 clove garlic, minced
• 1/4 tsp cinnamon
• 1 tbsp honey
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the napkins and allow the grill to heat for about 20 minutes.

Step 2: Make the Rhubarb Chutney

1. On the flat cooktop, melt 1 tbsp butter.
2. Add the red onion and garlic, cooking until softened.
3. Stir in the rhubarb, brown sugar, apple cider vinegar, ginger, mustard seeds, and cinnamon.
4. Let the mixture cook until the rhubarb softens and forms a thick chutney-like consistency.
5. Finish with a drizzle of honey and keep warm on the outer edge of the cooktop.

Step 3: Sear the Mackerel

1. Season the mackerel fillets with salt and ground black pepper.
2. Grease the center grill grate with butter.
3. Sear the fillets for about 1-2 minutes on each side at 1,000°F, ensuring a crispy skin.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the mackerel to the flat cooktop, placing it in a medium-hot zone.
2. Cook for another 2-3 minutes until the internal temperature reaches 130°F.
3. Remove the mackerel from the grill at 115°F since it will continue cooking after removal.

Step 5: Serve

1. Plate the mackerel fillets and top with the warm rhubarb chutney.
2. Garnish with fresh parsley and serve immediately.

Tips

• For ultra-crispy mackerel skin, pat the fillets completely dry before grilling.
• Use butter instead of olive oil for a richer flavor.
• Keep the chutney warm on the outer edge of the grill to maintain consistency.
• Mackerel cooks quickly, so monitor the temperature closely.

Variations

1. Spicy Welsh Mackerel: Add 1/2 tsp of chili flakes to the chutney for extra heat.
2. Citrus-Infused Mackerel: Squeeze fresh orange juice over the fillets before grilling.
3. Herb-Crusted Mackerel: Coat fillets in a mix of chopped parsley, thyme, and rosemary.
4. Maple-Glazed Mackerel: Drizzle maple syrup on the fillets for a sweet caramelized flavor.
5. Garlic Butter Mackerel: Finish with a garlic butter sauce instead of chutney.

Conclusion

Grilling mackerel on the Arteflame brings out the natural flavors while the rhubarb chutney adds an amazing sweet-tart contrast. This dish is simple yet incredibly flavorful, perfect for anyone wanting to experience traditional Welsh seafood with a modern grilling technique.

Best Pairings

• Grilled asparagus or roasted root vegetables
• Crisp white wine such as a Sauvignon Blanc
• Warm, crusty bread
• Light potato salad or herb rice