Grilled Mackerel with Spicy Tomato Jam

Grilled Mackerel with Spicy Tomato Jam
Photo by Gourmet's Studios


  • 3 tablespoons cider vinegar
  • 1/3 cup apple jelly
  • ½ teaspoon dried hot red pepper flakes
  • 3 medium tomatoes
  • 4 6-ounce mackerel or bluefish fillets with skin
  • 1 small onion
  • 2 tablespoons fresh tarragon leaves
  • + 1 more ingredients
    • ¼ teaspoon salt

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, jell...

View full recipe at Epicurious


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