Boneless Mackerel Fillets With Cracked Pepper

• 8 mackerel fillets with skin, about 1 1/2 pounds
• 2 tablespoons cracked pepper (if cracked pepper is not available, place the whole peppercorns on a flat surface and crush them with the bottom of a heavy skillet)
• Salt to taste
• 1 large sweet red pepper
• 1 medium green pepper
• 2 tablespoons olive oil
• 1 cup sliced sweet red onions
• 1 tablespoon finely chopped garlic
• 4 ripe plum tomatoes cut into small cubes
• 4 sprigs fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 2 tablespoons corn or vegetable oil
• 2 tablespoons finely chopped basil or parsley

1. Lay fillets over cracked pepper, skin side up, to coat them on one side only.
2. Add salt.
3. Pat in the remaining peppercorns with your hands.
4. Core and devein the red and green peppers, and slice them into thin strips.
5. Warm the olive oil in a skillet over medium heat, and add the onions and garlic.
6. Cook until wilted.
7. Add the red and green peppers and continue cooking, stirring occasionally, until the onions start to brown lightly.
8. Add the tomatoes, thyme, bay leaf and salt.
9. Cook, stirring, for about 7 minutes.
10. Do not overcook.
11. Remove the thyme and bay leaf.
12. Check for seasoning, and keep warm.
13. Heat the corn oil in a non-stick skillet large enough to hold the fillets in one layer.
14. When the oil is hot, add the fillets, skin side up, for about 3 minutes or until lightly browned.
15. Turn them, and continue cooking for about 3 minutes more.
16. Tilt the pan, and baste the fillets occasionally as they cook.
17. Divide the pepper and tomato salsa among the plates.
18. Place the fillets on top and sprinkle with basil.

skin, cracked pepper, salt, sweet red pepper, green pepper, olive oil, sweet red onions, garlic, tomatoes, thyme, bay leaf, corn, basil

Taken from cooking.nytimes.com/recipes/10299 (may not work)