Grilled Mackerel with Spicy Tomato Jam |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 medium tomatoes (1 pound) |
1 small onion |
1/3 cup apple jelly |
3 tablespoons cider vinegar |
2 tablespoons chopped fresh tarragon leaves |
1/2 teaspoon dried hot red pepper flakes |
1/4 teaspoon salt |
four 6-ounce mackerel or bluefish fillets with skin |
Directions:
1. Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato and in a saucepan of boiling water blanch 10 seconds. With a slotted spoon transfer tomatoes to ice water to stop cooking. Peel tomatoes and seed and chop. Chop onion.
2. In a 1-quart saucepan bring tomatoes, onion, jelly, vinegar, tarragon, red pepper flakes, and salt to a boil over moderately low heat and cook, stirring frequently, until thick, 30 to 40 minutes. Cool jam to room temperature. Jam keeps, covered and chilled, 1 month. Bring jam to room temperature before serving.
3. Prepare grill. Season mackerel fillets with salt and pepper and grill, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, 9 to 13 minutes. (Do not turn fish.)
4. Serve each fillet topped with 2 tablespoons jam.
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