Black currants, pine nuts, lemon...all add a marvelous depth to this dish. Sauce can be prepared I day earlier and stored in the refrigerator.

2 onions, finely chopped
3 cloves garlic, minced
2 tablespoons butter

1 can (1 pound) stewed tomatoes, drained and chopped
1/2 teaspoon sugar
4 tablespoons dried black currants
2 tablespoons lemon juice
salt and pepper to taste

2 1/2 pounds mackerel fillets, cut into 6 serving pieces
1/4 cup toasted pine nuts

In a saucepan, sauté together first 3 ingredients until onions are soft. Stir in the next 6 ingredients and simmer sauce for 10 minutes, uncovered. Place fish into a 9xl3-inch baking pan and spoon sauce on top. Bake in a 325° oven for about 30 to 35 minutes, or until fish flakes easily with a fork. Do not overbake. Sprinkle top with toasted pine nuts before serving. Serve with Herbed Orzo with Tomatoes & Onions. Serves 6.

1 onion, finely chopped
2 tablespoons oil
1 1/4 cups orzo (rice shaped pasta)

2 cans (10 1/2 ounces, each) chicken broth
1 tomato, peeled, seeded and chopped
2 tablespoons tomato sauce
4 tablespoons chopped chives
4 tablespoons chopped parsley leaves
1/2 teaspoon dried oregano flakes
salt and pepper to taste

In a Dutch oven casserole, sauté onion in oil until onion is soft. Add orzo and sauté until orzo is just beginning to color. Stir in the remaining ingredients carefully (liquid will splatter a little), cover pan and simmer orzo until liquid is absorbed and orzo is tender, about 40 minutes. Serves 6 to 8.

 

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