Grilled Mackerel with Spicy Tomato Jam

• 3 medium tomatoes (1 pound)
• 1 small onion
• 1/3 cup apple jelly
• 3 tablespoons cider vinegar
• 2 tablespoons chopped fresh tarragon leaves
• 1/2 teaspoon dried hot red pepper flakes
• 1/4 teaspoon salt
• four 6-ounce mackerel or bluefish fillets with skin

1. Have ready a bowl of ice and cold water.
2. Cut an X in blossom end of each tomato and in a saucepan of boiling water blanch 10 seconds.
3. With a slotted spoon transfer tomatoes to ice water to stop cooking.
4. Peel tomatoes and seed and chop.
5. Chop onion.
6. In a 1-quart saucepan bring tomatoes, onion, jelly, vinegar, tarragon, red pepper flakes, and salt to a boil over moderately low heat and cook, stirring frequently, until thick, 30 to 40 minutes.
7. Cool jam to room temperature.
8. Jam keeps, covered and chilled, 1 month.
9. Bring jam to room temperature before serving.
10. Prepare grill.
11. Season mackerel fillets with salt and pepper and grill, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, 9 to 13 minutes.
12. (Do not turn fish.)
13. Serve each fillet topped with 2 tablespoons jam.

tomatoes, onion, apple jelly, cider vinegar, tarragon, salt

Taken from www.epicurious.com/recipes/food/views/grilled-mackerel-with-spicy-tomato-jam-102076 (may not work)