Maple-Soy-Glazed Mackerel Fillets with Avocado

Ingredients for Maple-Soy-Glazed Mackerel Fillets with Avocado

• 160ml rice vinegar (not seasoned)

• 120ml sojasås

• 120ml dry Sherry

• 120ml 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 teskedar salt

• 1/8 teaspoons black pepper

• 4 (7- to 230g ) Spanish mackerel fillets with skin (about 1/2 inch thick)

• Accompaniments: rice

• lemon wedges

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 80ml , 20 to 25 minutes. Keep warm.

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.

Preheat grill. Line a large (15- by 10-inch) shallow baking pan with foil. 3Reserve about one fourth of glaze in a small bowl.

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.

Grill fish 5 to 6 inches from heat, without turning, 2 minutes. Remove pan from grill and coat with another layer of glaze, then grill 2 minutes more. Remove fillets from grill and apply a third coat of glaze, then grill 1 minute more (for a total of 5 minutes). Remove from grill and, with a clean spoon, apply reserved glaze. (Reserved glaze will not have touched uncooked fish.)

Divide avocado salad among 4 plates, then serve fish alongside it.

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