Grilled Mackerel with Spicy Tomato Jam

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
• 4 6 ounce mackerel or bluefish fillets with skin

directions

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.

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, 35 minutes. Cool jam to room temperature. Jam keeps, covered and chilled, 1 month. Bring jam to room temperature before serving.

Prepare grill. Season mackerel fillets with salt and pepper and grill, skin sides down, on a lightly oiled rack set 6 inches over glowing coals until just cooked through, 11 minutes. (Do not turn fish.)

Serve each fillet topped with 2 tablespoons jam.