Maple Soy Glazed Mackerel
This..
4 servings.
Ingredients:
2/3 cup rice vinegar (not seasoned)
1/2 cup soy sauce
1/2 cup dry Sherry
1/2 cup dark amber or Grade B maple syrup
1 large firm-ripe California avocado
2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (7- to 8-oz) Spanish mackerel fillets with skin (about 1/2 inch thick)
Serve with: rice; lemon wedges
Instructions:
Briskly simmer vinegar, soy sauce, Sherry, and maple syrup in a 9- to 10-inch heavy skillet over moderately low heat until reduced to about 1/3 cup, 20 to 25 minutes. Keep warm.
Prepare avocado while sauce reduces:
Quarter avocado lengthwise, then pit and peel. Cut lengthwise into 1/2-inch-thick slices, then gently toss together with lemon juice, oil, salt, and pepper in a small bowl.
Glaze and bake fish:
Preheat broiler. Line a large (15 by 10-inch) shallow baking pan with foil. Reserve about one-fourth of the glaze in a small bowl.
Arrange fillets, skin sides down, in 1 layer in baking pan. Spoon about one-third of the remaining glaze over the fillet, then spread with the back of a spoon to coat evenly.
Broil fish 5 to 6 inches from heat, without turning, 2 minutes. Remove pan from broiler and coat with another layer of glaze, then broil 2 minutes more. Remove fillets from broiler and apply a third coat of glaze, then broil 1 minute more (for a total of 5 minutes).
Remove from broiler and, with a clean spoon, apply reserved glaze. (Reserved glaze will not have touched uncooked fish.)
Divide avocado salad among 4 plates, then serve fish alongside it.
Good eating!
A quick tip for catching Mackerel:
As summer sets in, try fishing ledges that are 1-3 miles from shore. Places like Three Tree Ledge and West Cod Ledge, often hold mackerel when other spots don't.
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