Ingredients

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

Description

Vinegar, Soy, Sherry, And Maple Syrup Create A Wonderfully Balanced Glaze For This Mackerel; It Takes On A Beautiful Caramel Sheen During Cooking.

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