Grilled Spanish Mackerel with Oven Roasted Tomato Sauce

This sauce is loaded with flavor; a little will go a long way. Serves 4

For the tomatoes:

• 2 lb. plum tomatoes cut in 1/2 lengthwise
• 1 med. onion sliced
• 3 cloves garlic, peeled
• 8 sprigs thyme
• 1 small jalapeño pepper
• Olive oil
• 1 t balsamic vinegar
• Splash of dry red wine
• 3 anchovies fillets (optional)

Pre heat oven to 375 degrees

In a mixing bowl toss all ingredients except vinegar and wine with olive oil on an oiled sheet tray or cookie sheet (with sides on it). Arrange ingredients with tomatoes sliced side up

Sprinkle with kosher salt and pepper

Roast for 25-30 min. or until tomatoes are caramelizing and browning around the edges

Heat a med. saucepan over med. heat

Coarsely chop everything and add to pan, drizzle in a bit of the oil from the sheet tray and add a splash of wine and the balsamic vinegar

For the fish:

• 1 1/2 – 2 lb. Spanish mackerel fillet- substitute bluefish, North Atlantic mackerel, or swordfish
• Olive oil
• Salt and pepper

Heat coals until white or over med- high heat on gas grill

Clean and oil grill

Lightly baste fillets with olive oil and season with salt and pepper

Place fillets meat side down, diagonal to grids

Don’t move fillets, let them firm up

After 3 min. flip and grill for another 3 min.

Grill until fish is barely opaque in center (cooking time will vary with thickness of fish, rule of thumb – total time 10 min. per inch of thickness

Serve with sauce in the center of fillet