Maple-Soy-Glazed Mackerel Fillets with Avocado
Succulent mackerel fillets glazed with a rich maple-soy reduction, served alongside creamy avocado dressed with lemon and olive oil. This elegant dish combines sweet, savory and citrus flavors with the rich texture of fresh fish.
Ingredients
- •⅔ cup rice vinegar (not seasoned)
- •½ cup soy sauce
- •½ cup dry Sherry
- •½ cup dark amber or Grade B maple syrup
- •1 whole large firm-ripe California avocado
- •2 teaspoons fresh lemon juice
- •2 teaspoons extra-virgin olive oil
- •¼ teaspoon salt
- •⅛ teaspoon black pepper
- •4 fillets Spanish mackerel fillets with skin
- •1 serving rice and lemon wedges
Cooking Instructions
- 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.
25 min
- 2.
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.
5 min
- 3.
Preheat broiler. Line a large (15- by 10-inch) shallow baking pan with foil. 3Reserve about one fourth of glaze in a small bowl.
5 min
- 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.
3 min
- 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.)
5 min
- 6.
Divide avocado salad among 4 plates, then serve fish alongside it.
2 min
