Mackerel W Balsamic Vinegar, Artichokes & Sundried Tomatoes

4 servings

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Mackerel W Balsamic Vinegar, Artichokes & Sundried Tomatoes Ingredients

4 tb Virgin olive oil	4 tb Sundried tomato julienne
1/4 c Flour	1 c Balsamic vinegar
2 Fresh mackerel; gutted,	1 c Dry white wine
And boned to yield 1 1/2 lbs	2 oz Cold butter
12 Baby artichokes; outer	Salt; to taste
And thinly sliced; (1/16")	Freshly-ground black pepper;

Instructions for Mackerel W Balsamic Vinegar, Artichokes & Sundried Tomatoes

In a 12-inch skillet, heat virgin oil until smoking. Season mackerel and dredge both sides in flour. Saute mackerel skin-side down until golden brown (about 4 to 5 minutes) and remove to warm plate, skin-side up. Add thinly sliced artichokes and cook 1 minute until wilted. Add sundried tomato julienne, balsamic vinegar, white wine and bring to a boil. Place fish filets skin-side up and cook until just cooked through (about 3 minutes). Remove fish to warm serving dish. Add cold butter to sauce and swirl until incorporated. Season with salt and pepper and pour over fish. Serve immediately. This recipe yields 4 main course servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5632 broadcast 02-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-09-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized