Mackerel With Tarragon

• 4 large fillets of mackerel
• 1/4 cup peanut oil
• 1 teaspoon chopped fresh tarragon
• 1 tablespoon white-wine vinegar
• Coarse salt and freshly ground pepper to taste

1. Cut the mackerel into slices about as big as your little finger.
2. Fry quickly in a little of the oil.
3. Throw in the tarragon and remove fish and tarragon to a serving dish.
4. Add the vinegar to the frying pan, bubble for a couple of seconds, add the rest of the oil and pour it over the fish.
5. Season with salt and pepper and serve hot or cold with cocktail sticks.

mackerel, peanut oil, tarragon, whitewine vinegar, salt

Taken from cooking.nytimes.com/recipes/3018 (may not work)