Broiled Mackerel Fillets With Tomato-Caper Sauce

• 8 boneless mackerel fillets, about 1 1/2 pounds
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil
• 3 tablespoons chopped fresh thyme or 1 teaspoon dried
• 4 ripe plum tomatoes, about 1/2 pound
• 1/2 cup chopped onion
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon turmeric
• 1/2 cup drained capers
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon rind
• Pinch cayenne pepper
• 4 tablespoons chopped parsley

1. Preheat the broiler to high.
2. Place the mackerel fillets on a flat dish and sprinkle them with salt and pepper.
3. Brush the fillets with 2 tablespoons of the olive oil and sprinkle the thyme evenly over the fillets.
4. Set aside.
5. Place the tomatoes in boiling water for about 10 seconds.
6. Drain and pull away the skin.
7. Cut away the core and discard.
8. Cut the tomatoes crosswise and then cut into small cubes.
9. Set aside.
10. Heat the remaining oil in a saucepan over medium-high heat.
11. Add the onion and cook, stirring, until wilted.
12. Add the garlic, turmeric, capers, lemon juice and rind, tomatoes, cayenne, salt and pepper.
13. Cook, stirring, 3 minutes.
14. Set aside and keep warm.
15. Place the mackerel fillets skin side up under the broiler and cook about 3 minutes.
16. Carefully flip the fillets and cook another 3 to 4 minutes until the fish is cooked through.
17. Transfer the fillets to a warm serving plate and spoon equal portions of the tomato-caper sauce over them.
18. Sprinkle with parsley and serve immediately.

mackerel, salt, olive oil, thyme, tomatoes, onion, garlic, turmeric, capers, lemon juice, lemon rind, cayenne pepper, parsley

Taken from cooking.nytimes.com/recipes/3166 (may not work)