Maple-Soy-Glazed Mackerel Fillets with Avocado |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Vinegar, soy, Sherry, and maple syrup create a wonderfully balanced glaze for this mackerel; it takes on a beautiful caramel sheen during cooking. 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) |
accompaniments: rice; lemon wedges |
Directions:
1. 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.
2. 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.
3. Glaze and bake fish: Preheat broiler. Line a large (15- by 10-inch) shallow baking pan with foil. 3Reserve about one fourth of glaze in a small bowl.
4. Arrange fillets, skin sides down, in 1 layer in baking pan. Spoon about one third of remaining glaze over fillet, then spread with back of spoon to coat evenly.
5. 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.)
6. Divide avocado salad among 4 plates, then serve fish alongside it.
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