Active Time

　　25 min

　　Total Time

　　35 min

　　Vinegar, soy, Sherry, and maple syrup create a wonderfully balanced glaze for this mackerel; it takes on a beautiful caramel sheen during cooking.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Prepare avocado while sauce reduces:

Step 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.

　　

Glaze and bake fish:

Step 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.

　　

Step 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.

　　

Step 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.)

　　

Step 6

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