Grilled Mackerel Salad with Pan Con Tomate - Andrew Zimmern

Ingredients

• 2 mackerel filets (cut from a 2-3 pound fish)
• 1/4 cup kosher salt
• 1 cup white vinegar
• 1/2 cup sugar
• 2 tablespoons fresh thyme leaves
• 4 medium vine ripened tomatoes
• 3 jalapeno peppers, to char and slice
• 1 clove garlic, grated
• 12 big basil leaves
• 1/2 cup olive oil
• 1 large head or 2 small ones of frisee
• 2 ripe peaches, sliced
• Toasted slices of crusty bread, for serving