Grilled Mackerel with Spicy Tomato Jam

1. 1

   Have ready a bowl of ice and cold water.

2. 2

   Cut an X in blossom end of each tomato and in a saucepan of boiling water blanch 10 seconds.

3. 3

   With a slotted spoon transfer tomatoes to ice water to stop cooking.

4. 4

   Peel tomatoes and seed and chop.

5. 5

   Chop onion.

6. 6

   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.

7. 7

   Cool jam to room temperature.

8. 8

   Jam keeps, covered and chilled, 1 month.

9. 9

   Bring jam to room temperature before serving.

10. 10

    Prepare grill.

11. 11

    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.

12. 12

    (Do not turn fish.)

13. 13

    Serve each fillet topped with 2 tablespoons jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.