Mackerel With Green Grapes

• 4 8-oz (250-g) mackerel, cleaned, with heads removed
• salt and black pepper

• 2 cups (375 g) tart green grapes
• 2 tbsp water
• 2 tbsp superfine sugar, more if needed
• 2 tbsp butter
• 1/2 tsp ground ginger

STEPS :

1. Cut the fins off the mackerel and make 3-4 diagonal cuts on both sides of each fish. Season the mackerel inside and out with salt and pepper.
2. Make the green grape sauce: clean and trim the grapes and put them into a pan with the water and sugar. Cover tightly and simmer very gently, shaking the pan occasionally, for 5 minutes or until tender.
3. Reserve 12 of the cooked green grapes for garnish, then work the remainder through a nylon strainer. Beat in the butter and ginger and add more sugar if necessary. Return the sauce to the pan and keep warm.
4. Cook the mackerel under the broiler, 4 in (10 em) from the heat, for 7-8 minutes on each side, until the fish is opaque and the flesh flakes easily.
5. Serve the mackerel hot, garnished with the reserved green grapes. Pass the sauce separately.

MACKEREL WITH CRANBERRY SAUCE

Substitute 2 cups (375 g) fresh or frozen cranberries for the green grapes and proceed as directed.